Salmon Fillet Wrapped in Puff Pastry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 3 red peppers (cut into strips)
- 2 Tbsps butter
- 5 ⅓ cups Mushrooms (quartered)
- 1 sprig Lovage (leaves picked and sliced)
- 11 ozs Puff pastry (frozen, thawed)
- 1 Salmon fillet (skinless and boneless, approx. 1.2 kg)
- 2 unwaxed lemons (one juiced, one cut into wedges)
- 1 egg yolk
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
2.
Fry the peppers in 1 tbsp hot butter for 1-2 minutes then put to one side. Mix together the mushrooms and lovage and fry in the remaining butter for 2-3 minutes. Evaporate the liquid over a high heat. Season the peppers and the mushrooms with salt and ground black pepper.
3.
Roll out the pastry into a square (approx. twice the size of the salmon). Top the lower half of the pastry with peppers and mushrooms.
4.
Drizzle the salmon with a little lemon juice, season with salt and ground black pepper and place on top of the vegetables. Fold the pastry over the salmon and press the edges together well to ensure a good seal. Transfer to the baking tray and brush with egg yolk. Bake in the oven for around 40 minutes until golden brown.
5.
Serve with wedges of lemon, and with vegetables if desired.
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