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- Photo: ppacificvancouver / Flickr
If you’re a salmon lover and feel like treating yourself for a change, consider preparing this salmon Wellington dish. You’ll need 500 grams of salmon fillet, some baby spinach leaves, white wine vinegar, onion, butter, lemon juice, sea salt and butter puff pastry. You’ll have to open a bottle of wine of course, not only because the recipe calls for it, but because it’s perfectly fine to drink alone when you’re cooking. That said, if you feel like some company, simply double the recipe.
Prepare the puff pastry and salmon
You will need the following ingredients to make salmon Wellington for one: 500 grams of salmon fillet, 120 grams of baby spinach leaves, 200 grams of butter puff pastry (that has been defrosted correctly and cut into two 13 cm x 20 cm sheets) and some salt and pepper to taste.
Preheat the oven to 200 degrees Celsius. Prepare the salmon by cutting it into two equal portions. Wrap each piece in spinach leaves and then position in the centre of each piece of pastry. Season with some sea salt and pepper. Fold the pastry around the salmon and then seal the edges by pressing them together.
Bake the dish for a quarter of an hour before turning the heat down to 170 degrees celsius. Bake for up to 20 minutes until the pastry is golden brown and flaky.
Prepare ‘mashed’ potato
While the salmon Wellington is baking, boil 100 grams of potatoes and pass them through a sieve while warm. Boil 50 ml of double cream until it has reduced by half and add the warm, sieved potato to the cream. Beat the mixture with a wooden spoon so as to incorporate air for a fluffy consistency.
Mix in 20 grams of butter and season with salt and pepper.
Prepare the sauce
The sauce requires the following ingredients: a cup of dry white wine, 1/2 cup of white wine vinegar, 1 tablespoon of finely chopped onion, 450 grams of cold butter (cut up into cubes) and 1 tablespoon of lemon juice. You will also need some sea salt to taste.
Place the onion in a pan with the vinegar and wine and stir until the mixture boils. Lower the heat and simmer for 10 minutes or until the liquid has reduced to the equivalent of two tablespoons. Reduce the heat further and add a cube of butter at a time while whisking.
Continue whisking (using a wire whisk) until most of the butter has melted and been incorporated. Remove the pan from the stove and add the last few cubes of butter. Whisk for a few more seconds and add the lemon juice before seasoning to taste.
Serve
Place some of the ‘mashed’ potato on a plate and top it with some sliced salmon Wellington. Spoon the sauce around the assemblage and serve with steamed vegetables or a crispy salad on a beautifully laid out table for one.
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