Salmon Wellington (salmon filet with spinach in puff pastry)

Salmon has meanwhile gone from being a delicacy to an everyday fish. Nevertheless, there are possibilities to prepare this fish in a special way.

Salmon is a fish that can be bought in many places at good quality and is also eaten by children as it is - usually - free of bones. You can also get a piece of fish fillet without having to struggle with the head, scales and filleting.

Impressive dish

Wellington fillet is a much more complicated dish than the copied version with salmon. Nevertheless, this is a wonderful dish to bring it to the table and cut it with some tam-tam in front of the guests.

Where's the sauce?

Salmon Wellington does not actually need any sauce.

However, it is possible to serve it with a light cream sauce.

In contrast to the Wellington fillet, I do not use sauces with mushrooms, even though other recipes do. I am not a friend of the combination of salmon and mushrooms.

In the meantime you can find very good gluten-free puff pastry to buy. If there are no people with intolerances, you can also use the normal version.

Ingredients

For 4 persons:

500 g salmon fillets

350 g baby spinach

4 shallots

1 clove of garlic

1 tablespoon of olive oil

2 sheets of puff pastry (gluten-free)

1 egg

Salt

Pepper

Ground nutmeg

Preparation

Wash and dry spinach. Peel and finely chop the shallot and garlic. Heat olive oil in a pan to medium heat. Add half of the shallots and the garlic and fry for about 2 minutes. Add the spinach and fry until it falls in. Season with salt, pepper and nutmeg and remove from heat. Put it in a sieve and let it cool down.

Dab salmon dry with kitchen paper and season with salt and pepper. Cut puff pastry crosswise into two squares, then place one half on a baking tray lined with baking paper. Separate egg yolk from egg white and put aside.

Put half of the spinach on the puff pastry and leave about 1 cm free at each edge. Place the salmon on the spinach and cover with the rest of the spinach. Brush the edge with beaten egg white and finish with the second half of the puff pastry. Press the edge together and close. Make flat diagonal incisions on the top with a knife. Bake in the preheated oven at 200°C for about 5 minutes. Then take out of the oven and brush with whisked egg yolk. Finish baking at 180°C for about 10 - 15 minutes or until the puff pastry is golden brown.