Black Garlic Brushed Salmon Wellington on a bed of warm, zingy lemon leek and pea salad? Quick, easy and mega flavourful dish – give it a go and see for yourself!
PREP TIME - 20 MIN
DIFFICULTY - EASY
600g salmon fillet
2 ready to bake puff pastry sheets, about 500g
1 heaped tablespoon The Original Black Garlic paste
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
First remove skin from salmon fillet. Brush 1 tablespoon of Black Garlic paste on the top side of your salmon fillet and season with salt and pepper.
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.
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.
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.
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.
Preheat oven to 200C (400F).
Remove the salmon parcel from the fridge and brush any remaining egg wash on the exposed puff pastry all around.
Place the salmon parcel with the parchment paper onto a baking tray and bake for 30 -35 min. until golden brown and risen.
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 with some fresh salad leaves.