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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 godz.Porcje: 4Nutri-Score C€€€
od @cedriklorenzen7 importówugotowano 0 razy
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Składniki

4 osoby
  • salmon fillet (skinless, centre-cut, pin-boned)Ryby600 g
  • puff pastry (ready-rolled, chilled)Piekarnia500 g
  • spinach (blanched and squeezed dry)Warzywa i owoce200 g
  • crème fraîcheNabiał60 g
  • Dijon mustardSpiżarnia15 ml
  • dill (chopped)Warzywa i owoce10 g
  • egg (beaten, for egg wash)Nabiał1 kawałek
  • olive oilSpiżarnia15 ml
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • potato (peeled, cut into chunks)Warzywa i owoce800 g
  • butter (for the purée, burnt butter and beurre blanc)Nabiał200 g
  • milk (warm)Nabiał150 ml
  • asparagus (woody ends trimmed)Warzywa i owoce400 g
  • shallot (finely chopped)Warzywa i owoce2 kawałki
  • white wine (dry)Napoje100 ml
  • white wine vinegarSpiżarnia30 ml
  • creamNabiał50 ml

na porcję

Wartości odżywcze

1001kcal

Węglowodany
65 g
Białko
36 g
Tłuszcz
66 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Patelnia
  • Rondel
  • Miska
  • Tłuczek do ziemniaków
  • Sito
  • Pędzelek kuchenny
  • Trzepaczka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Make the burnt butter

    • Melt butter in a pan and cook until the milk solids turn golden brown and nutty.
    • Keep warm.
    Krok 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.
    Krok 7

  8. Plate and serve

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