Ingredients
(Makes 2 Wellingtons)
- 1 tbsp unsalted butter
- ½ tbsp dijon mustard
- Zest of 1 small lemon
- sea salt & ground black pepper
- ½ tsp dried thyme
- 2 tsps extra virgin olive oil
- 4 cups fresh spinach
- 2 cloves garlic minced
- 2 tbsp freshly grated Grana Padano cheese
- 1 large egg yolk plus 1 teaspoon water
- 1 pre rolled puff pastry sheet
- 2 salmon fillets skin removed
Instructions
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Melt the butter, add dijon, lemon zest, salt, and pepper. Set aside.
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In a large pan add spinach, garlic, thyme, salt and pepper. Stir in the grated cheese. Remove from the heat and let cool.
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In a bowl, lightly beat the egg yolk with 1 tsp water to act as an egg wash. Set aside.
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Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
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Brush the salmon fillets with butter then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled spinach mix over the top
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Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash.
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Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. As long as it’s well sealed and covers the salmon, you’re golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
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Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
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Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown.
- Sprinkle with thyme
- Serve hot on serving platters