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.
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Ingredients4 portions
Preparation
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.
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