Salmon And Cod Wellington
Ingredients
200g Salmon Fillet Skinless
100g Cod Loin, sliced thinly
100g Spinach
2 tbsp Olive Oil
1 tbsp Dill, chopped
50 grams Mushrooms, chopped
4 pcs Asparagus, trimmed and blanched
100 grams Brie Cheese
2 Garlic Clove, crushed and chopped
½ Leek, Sliced
½ Onion, diced
1 tbsp Semolina
1 Sheet Puff Pastry
1 Egg White
Salt and Pepper
Instructions
Step 1:
Heat the oven at 185C Degrees.
Step 2:
Heat the olive oil in a sauce pan, start by frying half the garlic and onion, add the spinach, dill, season with salt and pepper. Once done, transfer to a bowl and set aside.
Step 3:
Reheat the pan with olive oil, add the leeks, garlic and mushrooms. Cook, strain any liquid and place in a bowl to cool down.
Step 4:
Open the puff pastry and sprinkle some semolina. Start by placing the salmon fillet, season with salt and pepper, add some spinach mixture. Layer on the cod slices and top off with the mushroom mixture. Place the asparagus on top and with the sliced brie cheese. Fold the puff pastry, brush the edges with egg white to seal.
Step 5:
Brush the wellington with the remaining egg white, prick pastry with fork or cut diagonal line to make a pattern, sprinkle some sesame seeds.
Step 6:
Place in the oven for 25 – 30 minutes. Serve with vegetables or salad.
-Enjoy!!
