Salmon Wellington

0
Serves 1
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Directions

  1. 1Prepare the salmon by cutting it into portions and seasoning with salt.
  2. 2Prepare the salmon by cutting it into portions and seasoning with salt.
  3. 3Prepare the salmon by cutting it into portions and seasoning with salt.
  4. 4Wrap each piece of salmon in plastic wrap.
  5. 5Wrap each piece of salmon in plastic wrap.
  6. 6Wrap each piece of salmon in plastic wrap.
  7. 7Blend the cream, egg, spinach, and salt using an immersion blender.
  8. 8Blend the cream, egg, spinach, and salt using an immersion blender.
  9. 9Blend the cream, egg, spinach, and salt using an immersion blender.
  10. 10Cook the crepe in a frying pan.
  11. 11Cook the crepe in a frying pan.
  12. 12Cook the crepe in a frying pan.
  13. 13Blanch the spinach.
  14. 14Blanch the spinach.
  15. 15Blanch the spinach.
  16. 16Puree the spinach in the food processor.
  17. 17Puree the spinach in the food processor.
  18. 18Puree the spinach in the food processor.
  19. 19Blend the scallops with oil, milk, and salt.
  20. 20Blend the scallops with oil, milk, and salt.
  21. 21Blend the scallops with oil, milk, and salt.
  22. 22Pipe the spinach mixture onto the crepe.
  23. 23Pipe the spinach mixture onto the crepe.
  24. 24Pipe the spinach mixture onto the crepe.
  25. 25Place the salmon on top of the spinach mixture.
  26. 26Place the salmon on top of the spinach mixture.
  27. 27Place the salmon on top of the spinach mixture.
  28. 28Wrap and roll the crepe tightly in plastic wrap.
  29. 29Wrap and roll the crepe tightly in plastic wrap.
  30. 30Wrap and roll the crepe tightly in plastic wrap.
  31. 31Enclose the crepe in puff pastry.
  32. 32Enclose the crepe in puff pastry.
  33. 33Enclose the crepe in puff pastry.
  34. 34Brush the pastry with egg yolk.
  35. 35Brush the pastry with egg yolk.
  36. 36Brush the pastry with egg yolk.
  37. 37Cut the sides of the pastry.
  38. 38Cut the sides of the pastry.
  39. 39Cut the sides of the pastry.
  40. 40Bake the wellington in the oven.
  41. 41Bake the wellington in the oven.
  42. 42Bake the wellington in the oven.
  43. 43Prepare the mashed potato.
  44. 44Prepare the mashed potato.
  45. 45Prepare the mashed potato.
  46. 46Boil the potatoes.
  47. 47Boil the potatoes.
  48. 48Boil the potatoes.
  49. 49Peel and slice the asparagus.
  50. 50Peel and slice the asparagus.
  51. 51Peel and slice the asparagus.
  52. 52Boil the asparagus.
  53. 53Boil the asparagus.
  54. 54Boil the asparagus.
  55. 55Make the sauce.
  56. 56Make the sauce.
  57. 57Make the sauce.
  58. 58Prepare the chocolate mousse.
  59. 59Prepare the chocolate mousse.
  60. 60Prepare the chocolate mousse.
  61. 61Plate the dish.
  62. 62Plate the dish.
  63. 63Plate the dish.

Ingredients

  • 2 salmon fillet
  • 2 salmon fillet
  • 2 salmon fillet
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 100 ml cream
  • 100 ml cream
  • 100 ml cream
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 handful spinach
  • 1 handful spinach
  • 1 handful spinach
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 3 scallops
  • 3 scallops
  • 3 scallops
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 6 asparagus
  • 6 asparagus
  • 6 asparagus
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 250 ml water
  • 250 ml water
  • 250 ml water
  • 1 pod vanilla
  • 1 pod vanilla
  • 1 pod vanilla
  • 150 g chocolate
  • 150 g chocolate
  • 150 g chocolate
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 100 ml white wine
  • 100 ml white wine
  • 100 ml white wine
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 2 sheets puff pastry
  • 2 sheets puff pastry
  • 2 sheets puff pastry

Equipment

knifecutting boardplastic wrapsmall bowlmeasuring cupimmersion blenderfrying pansaucepanice bathfood processorpastry bagpastry brushforksmall metal ringskitchen torchice cream maker