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Salmon Wellington with Potato Purée, Burnt Butter, Asparagus and Beurre Blanc
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Salmon Wellington with Potato Purée, Burnt Butter, Asparagus and Beurre Blanc

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

lo que necesita

Ingredientes

4 personas
  • salmon fillet (skinless, centre-cut, pin-boned)Pescado600 g
  • puff pastry (ready-rolled, chilled)Panadería500 g
  • spinach (blanched and squeezed dry)Frutas y verduras200 g
  • crème fraîcheLácteos60 g
  • Dijon mustardDespensa15 ml
  • dill (chopped)Frutas y verduras10 g
  • egg (beaten, for egg wash)Lácteos1 pieza
  • olive oilDespensa15 ml
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • potato (peeled, cut into chunks)Frutas y verduras800 g
  • butter (for the purée, burnt butter and beurre blanc)Lácteos200 g
  • milk (warm)Lácteos150 ml
  • asparagus (woody ends trimmed)Frutas y verduras400 g
  • shallot (finely chopped)Frutas y verduras2 piezas
  • white wine (dry)Bebidas100 ml
  • white wine vinegarDespensa30 ml
  • creamLácteos50 ml

por ración

Nutrición

1001kcal

Carbohidratos
65 g
Proteínas
36 g
Grasas
66 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Sartén
  • Cazo
  • Bol
  • Prensapatatas
  • Tamiz
  • Pincel de cocina
  • Varillas

paso a paso

Preparación

  1. Prepare the salmon filling

    • Blanch the spinach, squeeze out all the water and chop it.
    • Mix the spinach with the crème fraîche, Dijon mustard and chopped dill, then season.
    • Season the salmon fillet with salt and pepper and sear it briefly in olive oil on both sides, then chill.
    Paso 1

  2. Wrap the Wellington

    • Lay the puff pastry out and spread the spinach mixture over the centre.
    • Place the salmon on top and fold the pastry around it, sealing the edges well.
    • Brush the pastry with beaten egg and chill.
    Paso 2

  3. Bake the Wellington

    • Heat the oven to 200 °C.
    • Bake the Wellington on a baking tray until the pastry is golden and crisp.
    Paso 3

  4. Make the potato purée

    • Boil the potatoes in salted water until tender, then drain.
    • Mash or press the potatoes through a sieve.
    • Beat in the warm milk and part of the butter until smooth and creamy, then season.
    Paso 4

  5. Cook the asparagus

    • Blanch the asparagus in salted boiling water until just tender.
    • Drain and toss with a little butter, salt and pepper.
    Paso 5

  6. Make the burnt butter

    • Melt butter in a pan and cook until the milk solids turn golden brown and nutty.
    • Keep warm.
    Paso 6

  7. Make the beurre blanc

    • Simmer the shallots with the white wine and white wine vinegar until reduced by half.
    • Add the cream and reduce slightly.
    • Off the heat, whisk in the cold butter piece by piece until the sauce is glossy, then season.
    Paso 7

  8. Plate and serve

    • Slice the Wellington and serve with the potato purée, asparagus, burnt butter and beurre blanc.
    Paso 8
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