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Salmon Wellington
Plato principal

Salmon Wellington

1 hPara 4Nutri-Score C€€€
de @cedriklorenzen7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • salmon fillet (skinless, center-cut)Pescado600 g
  • puff pastry (ready-rolled sheet)Panadería320 g
  • spinach (wilted and squeezed dry)Frutas y verduras200 g
  • cream cheese (softened)Lácteos150 g
  • dill (chopped)Frutas y verduras10 g
  • lemon (zested and juiced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras2 piezas
  • Dijon mustardDespensa15 ml
  • olive oilDespensa15 ml
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • egg (beaten, for egg wash)Lácteos1 pieza

por ración

Nutrición

568kcal

Carbohidratos
33 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bandeja de horno
  • Pincel de cocina
  • Horno

paso a paso

Preparación

  1. Prepare the filling

    • Wilt the spinach in a pan with the olive oil, then squeeze out excess water and chop.
    • Mix the cream cheese with the dill, lemon zest, lemon juice, garlic, Dijon mustard, salt and pepper.
    Paso 1

  2. Assemble the Wellington

    • Season the salmon and spread the cream cheese mixture over the top.
    • Lay the spinach over the pastry, place the salmon on top and fold the pastry around it, sealing the edges.
    • Brush the pastry with the beaten egg.
    Paso 2

  3. Bake

    • Bake at 200 °C until the pastry is golden and the salmon is cooked through.
    • Rest briefly before slicing.
    Paso 3
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