Salmon Wellington with Parmesan Dill Sauce

Ingredients

• For the salmon Wellington:
• 400 g skinless salmon fillet
• Salt and black pepper, to taste
• Fish seasoning, to taste
• 20 g butter
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 75 g spinach
• 2 tbsp breadcrumbs
• 150 g sour cream
• 30 g Parmesan, finely grated
• Fresh dill, finely chopped, to taste
• 400 g puff pastry
• 100 g cheddar cheese, grated
• 1 egg, beaten, for brushing
• For the Parmesan dill sauce:
• 400 ml milk
• 2 tbsp cornstarch
• 4 garlic cloves, minced
• 50 g Parmesan, finely grated
• 1 bunch fresh dill, finely chopped
• Salt and black pepper, to taste

Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Melt the butter in a frying pan over medium heat. Add 2 minced garlic cloves and the chopped onion, then cook until softened.
3. Add the spinach and cook until wilted and excess moisture has evaporated. Remove the pan from the heat.
4. Mix the breadcrumbs, sour cream, 30 g Parmesan and chopped dill into the spinach mixture. Leave it to cool slightly.
5. Pat the salmon dry and season it on all sides with salt, black pepper and fish seasoning.
6. Roll out the puff pastry and place the salmon in the centre.
7. Spread the spinach and sour-cream mixture over the salmon and sprinkle with the grated cheddar.
8. Fold the pastry around the salmon and seal the joins securely. Place it seam-side down on the prepared tray.
9. Score the pastry lightly without cutting through it, then brush it evenly with beaten egg.
10. Bake for 25–30 minutes, until the pastry is puffed and deeply golden and the salmon is cooked through.
11. While the salmon bakes, whisk the milk and cornstarch together in a saucepan until smooth.
12. Add the remaining 4 minced garlic cloves and cook over medium heat, whisking regularly, until the sauce begins to thicken.
13. Stir in the remaining 50 g Parmesan and the chopped bunch of dill. Season with salt and pepper and cook gently until smooth.
14. Rest the baked salmon Wellington for 5 minutes before slicing. Serve with the warm Parmesan dill sauce.