Salmon wellington

Name: Salmon wellington
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 tablespoons (30 ml) butter; 2 large French shallots, finely chopped; 3 garlic cloves, finely chopped; 2 cups (500 ml) white mushrooms (about 8 large), chopped; 16 cups (4 L) baby spinach (about 250 g / 9 oz), roughly chopped; 150 g (5.2 oz) garlic and herb cheese, shallot and chive style; 100 g (3.5 oz) cream cheese; 1 tablespoon (15 ml) breadcrumbs; 400 g (14 oz) store-bought puff pastry, cut in half; Flour, for the work surface; 2 salmon fillets of about 375 g (13 oz) each, skin removed; 1 egg, beaten

Preparation 25 min
Cooking 25 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

2 tablespoons (30 ml) butter
2 large French shallots, finely chopped
3 garlic cloves, finely chopped
2 cups (500 ml) white mushrooms (about 8 large), chopped
16 cups (4 L) baby spinach (about 250 g / 9 oz), roughly chopped
150 g (5.2 oz) garlic and herb cheese, shallot and chive style
100 g (3.5 oz) cream cheese
1 tablespoon (15 ml) breadcrumbs
400 g (14 oz) store-bought puff pastry, cut in half
Flour, for the work surface
2 salmon fillets of about 375 g (13 oz) each, skin removed
1 egg, beaten

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Preparation

Preheat the oven to 425 °F (220 °C). Cover a baking sheet with parchment paper.
In a skillet over medium heat, melt the butter and add the shallots and garlic. Cook for 2 to 3 minutes, stirring.
Add the mushrooms and stir. Cook for 5 to 6 minutes, stirring, to drive the water out of the mushrooms. Season with salt and pepper.
Add the spinach, stir and keep cooking for 4 to 5 minutes to wilt it and drive out the water.
Remove from heat and add the cream cheese, the garlic and herb cheese and the breadcrumbs. Stir for a few minutes until the texture is even. Taste and adjust the seasoning if needed. Set aside.
On a lightly floured work surface, roll the puff pastry into 2 sheets of 30 cm by 30 cm. Store-bought sheets do not all come the same size: if yours are too small, press two pieces together with a wet fingertip along the seam and roll the whole thing out to the size you need. Season the salmon fillets with salt and pepper on both sides and place them in the centre of the sheets.
Spoon the spinach mixture on top of the salmon fillets and spread it to cover the fish completely (and only the fish).
Fold the top of the pastry to the centre and the bottom over it. Brush the pastry lightly with water and press gently to seal.
Trim the excess pastry on the sides, keeping about 2 cm. Fold that pastry inward and press firmly to seal. Place the fillets on the baking sheet upside down, so the good side of the pastry is on top. Space the two well apart on the sheet for even cooking.
Using a knife, score a shallow criss-cross pattern on top of the pastry. Brush the top with the beaten egg.
Place in the oven and bake for about 25 minutes, or until the pastry is deeply golden and the salmon reaches an internal temperature of 145 °F (63 °C). Serve immediately!