Salmon Wellington with Creamy Lettuce

Name: Salmon Wellington with Creamy Lettuce
Prep time: 60 min
Cook time: 40 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 14-10-2016

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.