Langsung ke konten utama

BLACK GARLIC BRUSHED SALMON WELLINGTON


Ingredients

  • 600g salmon fillet
  • 2 ready to bake puff pastry sheets, about 500g 
  • 1 heaping tablespoon The Original Hitara Black Garlic 
  • Salt & pepper
  • all purpose flour for rolling out the pastry
  • salt & pepper
  • 1egg, whisked with a fork
  • lemon wedges to serve

For a simple leek, pea and lemon salad to serve

  • 1 leek (about 250g), chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup (250g) frozen peas 
  • 2 tbsp fresh parsley leaves, chopped
  • zest of 1 lemon 
  • 1 tablespoon lemon juice
  • A handful of fresh salad leaves

Instructions

  1. First remove skin from salmon fillet.
  2. Brush 1 tablespoon of the garlic paste on the top side of your salmon fillet and season with salt and pepper.
  3. Remove the puff pastry sheets from the refrigerator and, working quickly, roll them out on a dry and lightly floured surface into a flat shape about 1.5 inches wider than the surface of your salmon.
  4. Place the first, rolled out puff pastry sheet on a large piece of parchment paper and then salmon on top. Brush a little whisked egg on top of the edges of the puff pastry around the salmon. Place the second sheet of puff pastry on top of the salmon covering it completely. 
  5. Using a fork, press on the edges of the second puff pastry sheet to create a seal all around the salmon, enclosing your fish completely inside. When done, leave about 1 inch of the sealed pastry edge and using a sharp knife, remove any excess puff pastry. Refer to the image in the blog post above.
  6. Place the salmon parcel in the fridge for a minimum of 15 min to rest the pastry – this will help to cool the pastry, which is important to guarantee a proper rise and creating a lovely, flaky texture of the pastry when baked.
  7. Preheat oven to 200C (400F).
  8. Remove the salmon parcel from the fridge and brush any remaining egg wash on the exposed puff pastry all around.
  9. Place the salmon parcel with the parchment paper onto a baking tray and bake for 30 -35 min, until golden brown and risen.
  10. While the salmon is baking, in a frying pan set over medium heat, soften chopped leek in the mixture of butter and olive oil, about 10 min. Add lemon juice and zest, frozen peas and cook covered, stirring often for about 7 minutes. Season to taste with salt and pepper and keep warm until you’re ready to serve it alongside the Salmon Wellington and some fresh salad leaves.

Notes

To reheat any Salmon Wellington leftovers:

  • Preheat your oven to 180C (356F). Place any leftovers on a lined baking tray and reheat uncovered for 8-10 minutes. 

Serves 4
Calories Per Serving: 1075
% DAILY VALUE
110%Total Fat 71.3g
48%Cholesterol 144.3mg
18%Sodium 437.9mg
22%Total Carbohydrate 65.3g
16%Dietary Fiber 3.9g
Sugars 3.7g
86%Protein 42.8g

Komentar

Posting Komentar

Postingan populer dari blog ini

BLACK GARLIC CHOCOLATE TRUFFLES

BLACK GARLIC CHOCOLATE TRUFFLES Ingredients 220 g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces. I like to use  Lindt  or  Bourneville . 110 ml of heavy whipping cream 4 – 5  black garlic cloves Black Garlic Chocolate Truffles’ coating Cocoa powder Desiccated coconut Finely chopped nuts Finely chopped almonds Instructions In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream. Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth. Allow to cool, then refrigerate for two hours. Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. You’ll find that the ganache will melt from t...
Posting Komentar
Baca selengkapnya

BLACK GARLIC CHEESE SOUFFLÉ

BLACK GARLIC CHEESE SOUFFLÉ Ingredients 4  eggs, egg whites separated from the yolks Pinch of salt 3 tablespoon s of dry bread crumbs 10   Original hitara Black Garlic Cloves , smashed with a fork into a rough paste 5½ tablespoon s (50g) all purpose flour 3½  salted butter (50g) plus a little more for greasing the remains 300 ml (10½ fluid oz) whole milk 110 g (4 oz) mature cheddar cheese, grated Instructions Place an empty, lined baking tray in the middle of your oven and preheat the oven to 180C. In a deep saucepan, melt the butter and stir in the flour. Fry this paste oven medium-low heat until it begins to brown and smell like a freshly made toast. Stir often. Pour in milk and whisk vigorously to break down any lumps that might have formed. Wait for this mixture to begin to steam and thicken a little. You don’t need to bring it to a simmer. Remove from the heat and stir in cheese and the black garlic paste, until smooth and there are no lumps. Allow the mi...
Posting Komentar
Baca selengkapnya

BLACK GARLIC CAULIFLOWER CHEESE

BLACK GARLIC CAULIFLOWER CHEESE RECIPE Ingredients 1  whole cauliflower head (about  700 g/1/5lbs), core removed and florets separated 100 g salted butter 40 g (5 tablespoons) plain flour – can be all purpose gluten free flour ½ teaspoon  ground cumin ¼ teaspoon  ground nutmeg 350 ml (1 ½ cup) full fat milk 2  bay leaves ½ teaspoon  salt ¼ teaspoon  white pepper (use black if you have no white pepper) 100 g extra mature cheddar, grated 4   Hitara Black Garlic  cloves, smashed into a paste To serve Handful of toasted walnuts Instructions Preheat oven to 180C/356F. Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely. Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit...
Posting Komentar
Baca selengkapnya