Salmon Wellington with Creamy Lettuce
Eva
The Wellington steak is a classic of international cuisine. Here we leave you a version with salmon and a creamy bed of lettuce wrapped in the traditional puff pastry.
Reviewed by Editorial Team of Kiwilimón
5
|
2 comentarios
176
Favorites
Collections
Planner
Grocery List
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.
  • Salpimenta the salmon fillets on both sides and reserve.
  • For the filling, melt the butter in a skillet over medium heat and cook the shallot and garlic.
  • Add the sliced ​​French Mini Lettuce Eva® and cook for a few minutes until the liquid evaporates.
  • It incorporates Eva® White Wine Vinaigrette, breadcrumbs and cheese. Cook 3 more minutes and season. Reservation.
  • Spread the puff pastry with a rolling pin and cut 4 squares of approx. 20 cm
  • Place the salmon fillets in the center of each box and a little of the filling. Close and varnish with egg.
  • Turn the steaks and place on a baking sheet. Make cuts with the knife to decorate, varnish with egg.
  • Bake about 30 minutes or until golden brown on the outside. It serves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by