Salmon Wellingtons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,585 cal. | (409 %) | ||
| Protein | 1,041.23 g | (1,062 %) | ||
| Fat | 161.14 g | (139 %) | ||
| Carbohydrates | 1,253.7 g | (836 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 748.3 g | (2,494 %) |
| Vitamin A | 318,926 mg | (39,865,750 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 690.91 mg | (5,758 %) | ||
| Vitamin B₁ | 27.27 mg | (2,727 %) | ||
| Vitamin B₂ | 65.4 mg | (5,945 %) | ||
| Niacin | 500.73 mg | (4,173 %) | ||
| Vitamin B₆ | 68.18 mg | (4,870 %) | ||
| Folate | 66,038.5 μg | (22,013 %) | ||
| Pantothenic acid | 26.41 mg | (440 %) | ||
| Biotin | 44.26 μg | (98 %) | ||
| Vitamin B₁₂ | 12.43 μg | (414 %) | ||
| Vitamin C | 9,554.56 mg | (10,057 %) | ||
| Potassium | 191,243 mg | (4,781 %) | ||
| Calcium | 33,801.9 mg | (3,380 %) | ||
| Magnesium | 26,962.7 mg | (8,988 %) | ||
| Iron | 925.26 mg | (6,168 %) | ||
| Iodine | 692.74 μg | (346 %) | ||
| Zinc | 182.36 mg | (2,280 %) | ||
| Saturated fatty acids | 29.7 g | |||
| Cholesterol | 246.34 mg |
Ingredients
- Ingredients
- 600 grams Salmon
- salt
- peppers
- juice of 1 lemons
- 1 tsp peppercorns
- 1 jar white wine
- 1 bay leaf
- 2 slices Smoked salmon
- 1 White roll
- 2 Tbsps milk
- ½ cup Sour cream
- 4 centiliters Noilly Prat
- 400 fresh Spinach
- 1 pkg frozen Puff pastry dough (about 450 grams) (approximately 19 ounces)
- 1 egg white
- 1 egg yolk
Preparation steps
Rinse the salmon and pat dry. Drizzle with 1/2 of the lemon juice and season with salt and pepper. Cut each fillet into 4 pieces. In a shallow pan, bring the peppercorns, white wine, bay leaf and 1/4 liter (approximately 1 cup) water to a boil. Arrange the salmon in a shallow sieve, carefully lower into the liquid and poach for about 10 minutes. Carefully remove from the water.
Soak the bread in warm milk, squeeze out the excess then purée with the smoked salmon. Season with salt and pepper and mix in the sour cream and vermouth.
Bring a large pot of salted water to a boil and blanch the trimmed and rinsed spinach in the water for 3 minutes, until just wilted. Shock in ice water, drain and squeeze out the excess water.
Roll out the puff pastry thinly and cut into 8 large fish shapes.
Spread the spinach over 4 fish, leaving a thin border. Top with the fish mousse then poached fish fillets. Brush the edges with egg white and top with the remaining fish shapes, sealing the edges. Decorate the tops, if desired, and brush with beaten egg yolk. Chill for about 30 minutes. Preheat the oven to 200°C (approximately 400°F) and bake until golden brown, about 20 minutes.
