SALMON WELLINGTON RECIPE
It's
surprisingly quick and easy to create these individual salmon wellingtons.
Prep
Time : 20 mins
Cook
Time : 25 mins
Total
Time : 45 mins
Servings : 4
INGREDIENTS
·
4
sheets frozen puff pastry, thawed
·
2
tablespoons basil pesto
·
4
x 100g skinless salmon fillets
·
4
cherry tomatoes, thinly sliced
·
1/3
cup (80ml) lemon juice, plus extra wedges to serve
·
1
egg, beaten
·
1
tablespoon sesame seeds
INSTRUCTIONS
1.
Preheat
the oven to 200°C. Line a baking tray with baking paper.
2.
Halve
each sheet of pastry. Spread 2 teaspoons of pesto in the centre of 4 sheets,
leaving a 3-4cm pastry border. Place a salmon fillet on each and season with
salt and pepper. Lay overlapping slices of tomato on top of each salmon fillet.
Drizzle with lemon juice and brush the pastry border with some beaten egg.
3.
Cut
4-5 long slits in the centre of the remaining 4 pastry pieces. Lay each piece
of pastry over a salmon fillet, pulling slightly to separate strips, then press
down the edges and trim, making each parcel into a neat rectangle. Brush the
pastries all over with beaten egg and sprinkle with sesame seeds.
4.
Using
a fish slice, carefully lift the parcels onto the prepared baking tray, bake
for 20-25 minutes until the fish is just cooked through and pastry is puffed
and golden. Serve with lemon wedges and a green salad, if desired.
Recipe
from taste.com.au
Delicious Food Recipes
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