Ingredients
- 1 pound green spinach
- two tablespoons essential olive oil
- 4 garlic clove cloves, minced
- Pepper and salt, to taste
- 4 (5 by 5-inch) sheets puff pastry
- 4 (7-ounce) salmon fillets, skinned and boned
- 1 egg, beaten, for egg wash
- Parchment paper
- Red Pepper Sauce:
- 2 shallots, minced
- 6 roasted red peppers, chopped
- 8 ounces vegetable stock
- 1/4 cup white-colored wine
- Pepper and salt, to taste
- 1 quart heavy cream
- Roux:
- 1 stick unsalted butter
- 1 cup flour
Directions
Preheat oven to 350 levels F. Neat and stem the green spinach. Heat the essential olive oil inside a skillet. Saute the garlic clove for any couple of minutes before adding the green spinach, pepper and salt. Prepare the green spinach only until wilted. Put aside.
Take 5 by 5-inch sheet of puff pastry. Place green spinach in the heart of the pastry. Convey a salmon fillet, better side lower around the green spinach. Wrap the pastry by getting the alternative corners of pastry in to the center, until salmon and green spinach are covered. Brush gently with egg wash .
Turn the Wellingtons over, so the flat, smooth side may be the top. Brush top with egg wash. Put on a baking tray lined using the parchment paper and bake 15 to 18 minutes or until pastry has switched golden brown. Serve with Red Pepper Sauce, recipe follows
Roux:
Red Pepper Sauce: To roast peppers, place whole, uncut peppers over a wide open flame before the skin starts to blister and switch black, embracing get every side. Take roasted peppers off flame, and set immediately right into a brown paper bag to steam them. Allow them to stay in bag for roughly ten minutes, then remove from bag. The blackened skin should peel quickly the peppers.
Saute the very first 5 ingredients until peppers are soft. Remove heat and add some heavy cream. then stir lightly to warm. Put mixture into blender or mixer and puree. Strain via a china cap and hang aside.
Roux: Combine 1 stick of butter with 1 cup of flour inside a saucepan. and prepare over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at any given time to thicken, fostering to not drink too much.
Courtesy Gloria the catering service