Description
Gordon Ramsay’s Salmon Wellington is a modern twist on the classic Beef Wellington. It features tender salmon fillets layered with savory mushroom duxelles and spinach filling, wrapped in puff pastry, and baked to golden perfection. This recipe highlights fresh, high-quality ingredients to create a beautifully balanced dish with a crispy, flaky crust and succulent center.
Ingredients
For the Filling:
- Salmon fillets (4 pieces, skinless): Ensure they are fresh and of uniform thickness.
- Mushrooms (200g): Finely chopped; any variety works, but button mushrooms are commonly used.
- Spinach (100g): Wilted and drained of excess water.
- Shallots (1 medium): Finely diced for a mild, sweet onion flavor.
- Garlic (2 cloves): Minced for added depth.
- Cream cheese (100g): To bind the filling and add creaminess.
- Salt and pepper: For seasoning.
For the Pastry:
- Puff pastry (1 sheet): Store-bought or homemade, thawed if frozen.
- Egg (1 large): Beaten for brushing.
Instructions
Step 1: Prepare the filling
- Sauté the shallots and garlic in a pan until softened.
- Add the mushrooms and cook until their moisture evaporates.
- Mix in the spinach and cream cheese, then season with salt and pepper.
Step 2: Assemble the Wellington
- Roll out the puff pastry on parchment paper.
- Spread the filling in the center, leaving space for sealing.
- Place the salmon on top of the filling.
Step 3: Wrap the pastry
- Fold the puff pastry over the salmon and filling, sealing the edges with egg wash.
- Ensure the seam is at the bottom for a clean look.
Step 4: Apply egg wash
- Brush the Wellington with beaten egg for a golden finish.
Step 5: Bake the Wellington
- Bake in a preheated oven at 200°C (400°F) for 25–30 minutes until golden brown.