Defrost and strain chopped Spinach,
place spinach in a strainer and place a
plate on top with weight to squeeze out excess water.
Remove skim from salmon and check for small bones. Fine chop garlic and shallots. Break up the Goat cheese.
Saute garlic and shallots in olive oil.
Add in spinach, allow flavors to meld.
Add goat cheese and saute until cheese softens. Remove from heat and let cool.
Line sheet pan with parchment paper.
Place pastry sheets on pan overlapping .
Using approx. half the spinach mix
create a thin layer on pastry sheet,
leaving a 1 inch edge around.
Place salmon on top of spinach layer
skin side up. Using the remaining
spinach make a layer on the skin side
of salmon.
Fold puff pastry over salmon completely wrapping it. Roll salmon over so skin side is down. Using a sharp knife GENTLY score top to create a design. Using Eggs wash entire salmon.
Pre-Heat oven to 375 degrees. Bake for approx 40 minutes.
Rotate salmon so it browns evenly. If Pastry starts to get to dark, gently cover with foil. Remove and cool.
Salmon Wellington
1 side of Salmon approx 3-5 lbs
1 package frozen chopped spinach
6 cloves garlic
2 shallots
Large Puff pastry sheets (enough to cover salmon)
8 oz. Goat Cheese
2 Eggs
Olive oil
Parchment paper
Sheet pan
Joe Villafrane
14-13-06
Freeport NY
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