Salmon Wellington with Dilled Hollandaise
Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.
freshly chopped, or 2 teaspoons dried
freshly chopped, or 1 1/2 cups frozen, thawed and drained
salt and black pepper
two large fillets
|Dill hollandaise (recipe see link below)|
In a nonstick skillet, heat butter and olive oil, and cook the shallots until translucent. Deglaze the pan with a bit of sherry or vermouth if needed.
Stir in spinach, stirring until wilted about 3 minutes. Continue cooking until any residual moisture has been evaporated.
Taste and season with salt and pepper as needed.
Set spinach mixture aside to cool.
In a small bowl add the egg yolk and 2 teaspoons of water and mix thoroughly with a fork. Set aside.
Preheat oven to 425℉ (220℃) F.
On a chilled surface or working quickly.
Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches (30cm by 38cm) .
Cut the pastry into two halves. If you find the pastry getting sticky, pop it into the fridge for 10 minutes and, continue working.
Sprinkle with parsley and thyme.
Spread the spinach in the center of each of the pastry sheets.
Top with the salmon, season with a bit of salt and pepper.
Brush edges with some egg wash, fold up the pastry sealing in the contents.
Turn over and place each prepare bundle onto a baking sheet so any seams are on the bottom.
Brush the outside with the remaining egg wash.
Set on baking sheet and bake for 15 to 20 minutes until the pastry is golden brown.
Remove from the oven and let rest while you prepare the dilled hollandaise sauce.
Serve with dilled hollandaise sauce. Click here for the recipe