Salmon Wellington

  1. Put the quinoa in 150 milliliter of cold salted water. Bring to boil and cook covered over low heat for about 15 minutes to make it tender. Drain and rinse it under cold water.
  2. Wash the spinach and cook them in a hot pan containing a tablespoon of olive oil. Drain, chop with a knife and add to the quinoa.
  3. Cook the pancetta (Italian cured bacon) in a pan to make it crispy. Cut it into small pieces before adding it back to the quinoa.
  4. Cook the garlic (cut into small pieces) in 15 grams of butter for about 30 seconds.
  5. Zest a lemon, chop the dil and add these three ingredients to the quinoa.
  6. ink by incorporating the cream.
  7. Season with salt and pepper.
  8. Preheat oven to 200 degrees Celsius.
  9. Roll out the dough on a baking sheet covered with parchment paper (1 or 2 depending on the size of your salmon).
  10. Lay down the first salmon fillet, spread the quinoa mixture, cover up the second salmon fillet.
  11. Take the puff pastry, place it gently on your salmon.
  12. Press the dough on top to give it the shape of the salmon and close the pastry, trying not to let any air in it.
  13. Moisten the edges and solder them pasting one to another.
  14. Decorate with small pieces of dough.
  15. In a bowl, mix the egg yolk with a tablespoon of milk. Brush the dough with a brush.
  16. Bake for 30/35 minutes.
  17. Be careful; if you increase the size of your salmon fillets, you must adjust your cooking time.
  18. You can eat it with a cold sauce made with fresh cream, herbs, and lemon, all of which you mix together to get a nice consistency . Offer a salad on the side.

quinoa, water cold, fresh spinach, olive oil dill, pancetta, garlic, butter, lemon zest, dill, heavy cream, salt, ground black pepper, pastry, fillet slamon, egg yolk

Taken from www.yummly.com/recipe/Salmon-Wellington-782159 (may not work)

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