Serves 1
Directions
- 1Prepare the salmon by cutting it into portions and seasoning with salt.
- 2Wrap each piece of salmon in plastic wrap.
- 3Blend the cream, egg, spinach, and salt using an immersion blender.
- 4Cook the crepe in a frying pan.
- 5Blanch the spinach.
- 6Puree the spinach in the food processor.
- 7Blend the scallops with oil, milk, and salt.
- 8Pipe the spinach mixture onto the crepe.
- 9Place the salmon on top of the spinach mixture.
- 10Wrap and roll the crepe tightly in plastic wrap.
- 11Enclose the crepe in puff pastry.
- 12Brush the pastry with egg yolk.
- 13Cut the sides of the pastry.
- 14Bake the wellington in the oven.
- 15Prepare the mashed potato.
- 16Boil the potatoes.
- 17Peel and slice the asparagus.
- 18Boil the asparagus.
- 19Make the sauce.
- 20Prepare the chocolate mousse.
- 21Plate the dish.
Ingredients
- 2 salmon fillet
- 1 pinch salt
- 100 ml cream
- 1 egg
- 1 handful spinach
- 20 g butter
- 3 scallops
- 1 tablespoon oil
- 100 ml milk
- 3 potatoes
- 6 asparagus
- 50 g sugar
- 250 ml water
- 1 pod vanilla
- 150 g chocolate
- 1 egg yolk
- 100 ml white wine
- 1 small red onion
- 50 g butter
- 3 thyme sprigs
- 2 sheets puff pastry
Equipment
knifecutting boardplastic wrapsmall bowlmeasuring cupimmersion blenderfrying pansaucepanice bathfood processorpastry bagpastry brushforksmall metal ringskitchen torchice cream maker
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