Salmon Wellington with Creamy Lettuce

Eva
The Wellington fillet is a classic of international cuisine. Here we present a version with salmon and a creamy bed of lettuce wrapped in traditional puff pastry.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 salmon fillet
  • 1 tablespoon salt
  • 1/2 tablespoons pepper
  • 2 tablespoons butter
  • 2 cloves shallot, finely chopped
  • 1 clove garlic
  • 1 package Eva® mini butterhead lettuce
  • 1/4 cups Eva® white wine vinaigrette
  • 2 tablespoons breadcrumbs
  • 1/2 cups Parmesan cheese, grated
  • 1 teaspoon salt
  • 500 grams puff pastry
  • 1 egg
Preparation
20 mins
40 mins
Low
  • Preheat the oven to 180°C.
  • Season the salmon fillets on both sides and set aside.
  • For the filling, melt the butter in a skillet over medium heat and cook the shallot and garlic.
  • Add the chopped Eva® Mini French Lettuce and cook for a few minutes until the liquid evaporates.
  • Add Eva® White Wine Vinaigrette, the bread crumbs, and cheese. Cook for 3 more minutes and season. Set aside.
  • Roll out the puff pastry with a rolling pin and cut 4 squares of approximately 20 cm.
  • Place the salmon fillets in the center of each square and top with some of the filling. Close and brush with egg.
  • Flip the fillets and place them on a baking tray. Make decorative cuts with a knife and brush with egg.
  • Bake for about 30 minutes or until golden brown on the outside. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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