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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 hServes 4Nutri-Score C€€€
from @cedriklorenzen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon fillet (skinless, centre-cut, pin-boned)Fish600 g
  • puff pastry (ready-rolled, chilled)Bakery500 g
  • spinach (blanched and squeezed dry)Produce200 g
  • crème fraîcheDairy60 g
  • Dijon mustardPantry15 ml
  • dill (chopped)Produce10 g
  • egg (beaten, for egg wash)Dairy1 piece
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • potato (peeled, cut into chunks)Produce800 g
  • butter (for the purée, burnt butter and beurre blanc)Dairy200 g
  • milk (warm)Dairy150 ml
  • asparagus (woody ends trimmed)Produce400 g
  • shallot (finely chopped)Produce2 pieces
  • white wine (dry)Beverages100 ml
  • white wine vinegarPantry30 ml
  • creamDairy50 ml

per serving

Nutrition

1,001kcal

Carbs
65 g
Proteins
36 g
Fat
66 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Potato masher
  • Sieve
  • Pastry brush
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Make the burnt butter

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

  8. Plate and serve

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