Lachs in Blätterteig, garniert mit Dill und einer Zitronensauce, auf weißem Teller und grauem Hintergrund

Salmon in puff pastry

40 minutes

Mittel

2 people

A tasty salmon wrapped in golden-brown puff pastry is a true classic, and as Salmon Wellington with spinach, it takes on a modern, lighter twist. Tender salmon fillets on creamy spinach with a delicate lemon note, enveloped in buttery puff pastry – what more could you want? Enclosing the salmon in a puff pastry parcel preserves its delicate flavors. Ideal for a festive Easter menu with your loved ones.

Ingredients

2 organic salmon fillets, 160 g each
275 g puff pastry
2 tbsp olive oil
400 g frozen spinach
100 g crème fraîche
1 large onion, finely chopped
1 egg, separated
Zest of half a lemon, the other half for garnish
2 tbsp mustard
15 g butter
1 tbsp flour
200 ml HONEST CATCH fish stock
1 tsp salt
Freshly ground pepper
4 sprigs of dill

Also great with

Faroe Islands salmon fillet
GOOD SALMON without skin
Ora King King salmon fillet

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw 400 g of frozen spinach completely and squeeze out as much moisture as possible. Heat 2 tablespoons of olive oil in a pan and sauté the finely chopped onion until translucent. Add the spinach and cook briefly. Stir in 100 g of crème fraîche, season with salt and freshly ground pepper, and incorporate the lemon zest. Allow to cool completely.
Remove the skin from the salmon fillets and pat them dry carefully.
Cut the puff pastry into two suitable rectangles for the bottom on a lightly floured surface. Leave a border of about two centimeters around the fillet. For the tops, cut two more rectangles from the remaining dough, making them about one and a half centimeters larger so they will fit neatly.
First, place a compact layer of spinach in the center of the bottom pastry pieces and then place the salmon fillet on top. Lightly whisk the egg white and brush it along the edges of the puff pastry. Place the larger pastry lids on top, press the edges firmly together, and seal them neatly with the tines of a fork. Mix the egg yolk and remaining egg white together and brush the surface evenly with this mixture. If desired, you can score fine lines on the lids with a knife.
Bake the parcels in a preheated oven at 200 °C (top/bottom heat) for about 18–22 minutes, until the puff pastry has risen to a golden brown.
For the mustard-dill sauce, melt 15 g of butter in a small saucepan, stir in 1 tablespoon of flour, and cook over low heat, stirring constantly, until a light roux forms. Gradually pour in 200 ml fish stock, stirring continuously until the sauce reaches a creamy consistency. Simmer briefly, then stir in 2 tablespoons of mustard and the finely chopped dill. Season to taste with salt and pepper.
To serve, carefully halve the salmon Wellington parcels with a large, very sharp knife. Place them on a bed of mustard sauce and garnish with fresh dill and a lemon wedge.

Tip: The salmon fillets should be well chilled before wrapping. The colder the fish is when it goes into the oven, the more precisely you can achieve the desired degree of doneness – this way the salmon remains moist in the center and doesn't dry out. If the salmon fillets are larger or irregularly shaped, it's best to use two sheets of puff pastry. You can simply use the excess pastry for small side dishes, appetizers, or mini tarts.