Salmon Wellington with Dilled Hollandaise
- 8 ounces puff pastry one sheet
- 2 tablespoons parsley leaves freshly chopped
- 1 tablespoon thyme freshly chopped, or 2 teaspoons dried
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1 each shallots minced
- 6 ounces spinach freshly chopped, or 1 1/2 cups frozen, thawed and drained
- 1 x salt and black pepper to taste
- 12 ounces salmon fillets two large fillets
- 1 each eggs
- 2 teaspoons water
- 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 throughly with a fork.
- Set aside.
- Preheat oven to 425 degrees 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.
- 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 hollandaise.
- Serve with dilled hollandaise sauce.
- See link to the recipe below.
pastry, parsley, thyme, butter, olive oil, shallots, freshly, salt, salmon, eggs, water
Taken from recipeland.com/recipe/v/salmon-wellington-dilled-hollan-51543 (may not work)