Too many personal info, isn't it? so I'll go back to the Wellington, actually to more taking about it than the recipe itself....
I heard of Wellington for the first time about 4 years ago, while watching "Hell's Kitchen" - Gordon Ramsey's show, anxious to see what challenges they had to face and imagining how I would do - dream on, dream on..... Theirs was made with beef, no mushroom stuffing or anything else, and I liked how beautiful the meat came out - medium rare, not overdone, no burnt pastry?!?! After "google-ing" (I think the Romanian version of this word sounds much better) I found the salmon version, which I liked so much that I never felt the need to try the beef one, and I am not sure when that would happen (not a big beef fan, could have steak once a year only without complaining).
- one piece salmon (one pound and a half, cut lenghtwise in two) - a pound and a half spinach
- half an onion, small chop, divided in two
- one sheet puff pastry, cut in two (keep it in the fridge until ready to use it, otherwise would get too soft)
- 2/3 cup white wine (you know that rule with nothing that you would not drink, maybe the same you'll have for dinner)
- 2/3 cup + 2 tablespoons heavy cream
- a pinch saffron
- about a pound asparagus
- one egg to brush the pastry
- 4 tablespoons butter
- 4 tablespoons oil ( I use either sunflower or canola, but you could use whatever you like)
- salt & pepper
- black & white sesame and course salt -to sprinkle on the pastry
- chives, chopped for plating
- 1/3 red bell pepper, finely diced for plating
I sauteed half of the chopped onion and the spinach in 2 tablespoons oil, until the spinach is wilted, then added the 2 tablespoons of cream and let it cook until the sauce evaporated, without leaving the spinach too dry.
I seasoned the fish with salt and lemon pepper, then seared it in a pan in 2 tablespoons of oil, only about 1 minute per side, long enough to have a crust which will not let any juices drip in the puff pastry later on. (Since the fish could be so easily overcooked due to the later baking ( see my photos!!!), you could skip this step and just pat dry the salmon.) If you sear it, take the salmon out on a paper towel to absorb any juices until ready to be used.
Preheat the oven at 400F (200C) and place the rack in the upper third of the oven. I rolled the puff pastry sheet on a chopping board and I pricked it with a fork all over to make sure it will raise evenly when baked. I brushed the edge with some egg wash, then I put one piece of fish over the pastry, topped it with half of the spinach and wrapped the pastry around, like a package. You could cut the edges around not to be more than 2/3 of a inch (1.5 cm) and press with the fork all around. (Or you could just put one edge underneath, kind of a roll). Brush the pastry with the egg wash and sprinkle some course salt and sesame on top. Place the packages on a baking sheet covered with parchment paper and bake them for 25-30 minutes, until golden.
When the fish is done, take it out on a cooling rack and let it stand for about 10 minutes, so you could slice it nicely, without crushing the pastry and flaking the fish too much (once again, see photo!!)
For the sauce: saute the rest of the onion in 2 tablespoons butter and when golden add the wine, let it simmer until reduce by half, then add the cream and once again let it reduce by half. Take it away from the heat and season the sauce with salt and pepper, add the saffron, then the last 2 tablespoons of butter. Strain the sauce and put it aside until ready to serve.
As far as the plating, it’s up to your imagination. I placed the asparagus on the bottom, as a fan, then two slices of Wellington on top, sauce on the side and some chives and bell pepper sprinkled around.
hhhmmmm..... This is it, hope I started with the right foot.
Ne place pestele tuturor din casa, numai ca nu la toti preparat la fel si nu la toti acelasi fel de peste. Eu si Clara suntem pe aceeasi pagina - ne place ciorba de peste, dar numai zeama, ne place somonul si pestele alb, ne place facut la gratar, la cuptor sau in tigaie. Gabi e mai traditionalist, prima alegere ar fi intotdeauna pestele prajit, cu mujdei eventual, si nu ar alege somon decat daca e afumat, probabil, si ciorba de peste e atat de buna cu multe capatani (puteti face linistiti fata verde, o am si eu chiar acum ...), dar facem toti trei front comun la saramura.
In sfasit, reteta, sau mai bine spus ce si cum am facut eu:
- 4 linguri ulei