Salmon Wellington
Fancy but easy to make. This version consists of salmon, covered in mushrooms & wrapped in puff pastry.
Servings: 2 people
Cost: $12
Ingredients
- 4 tbsp olive oil
- 5 cloves garlic chopped
- 250 g shiitake mushroom stems removed, chopped
- 300 g salmon fillet cut into 2 equal pieces
- 2 strips bacon
- Salt and pepper for seasoning
- 2 pieces puff pastry or frozen prata approx. 20cm by 20cm each
- Egg wash (1 egg + 1 tbsp water + pinch of salt)
- Sesame seeds optional
Instructions
- Preheat oven to 220°C
- Heat 2 tbsps of olive oil in pan, fry mushrooms and garlic for about 2 mins. Season with salt and pepper. Fry for another min. Scoop out and put aside.
- Dap salmon dry with kitchen towel. Heat 2 tbsps of olive oil in pan. Place salmon in pan, skin side down. Turn salmon when the bottom one-third is cooked, allow one-third of the flipped side to cook. Remove from pan and put aside.
- Place bacon in pan and remove once it is cooked. Dap bacon dry with kitchen towel.
- In the middle of puff pastry, place bacon, mushroom, salmon and mushroom again. Wrap the sides of the pastry and seal both ends.
- Place on baking tray. Brush both pastries with egg wash, sprinkle sesame seeds.
- Bake for 20 - 25 mins in the oven, until pastry is golden brown.
- It's ready to serve once it's out of the oven!
Video
Notes
- I pan-fry salmon for more fragrance but you can bake it directly when it's raw in the oven. It will still cook through.
- Use fillets of similar thickness so that they cook at the same rate, the best way is to buy a large center-cut fillet about 300g and cut it into two equal pieces
- Thaw frozen salmon completely before cooking