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  3. Salmon Wellington

Salmon Wellington

This version of a salmon wellington features all the best bits, golden flaky pastry, perfectly cooked salmon and delicious filling but is a lot easier to assemble! Perfect for a dinner party served with ...
Ȑ
Moeilijkheidsgraad
High
ȑ
Tijdstip
195 min
&
Auteur
lorem ipsum

Ingrediënten

Porties: 4
Maakt: 4 Meal

250 Gramm reines Mehl
0.5 tsp. Salz
100 Gramm Wasser
60 Gramm Butter


115 Gramm Butter


15000 Gramm Wasser
500 Gramm Lachsfilets


1  Ei, beaten


1 Tbsp. Pflanzenöl
1  Schalotte


400 Gramm Fischbrühe, hot
100 ml Weißwein


250 ml Schlagsahne
2 tsp. Dijon-Senf
1 tsp. Senf
250 Gramm Babyspinat


1 tsp. Speisestärke
1  Zitrone, juiced
  Gewürze, to taste


Tools

  • Spiral Dough Tool
  • Stir Tool
  • Stir Assist Clip
  • Steamer Basket

Gebruiksvoorwerpen

  • Baking tray
  • Serving plate
  • Jug

Instructies

STAP /110

Cut the butter into cubes and leave at room temperature to soften.

Skin and bone the salmon.

Trim, peel the shallot and finely slice.

STAP /210

Grease the baking tray and line with parchment paper.

Lift the Cooking Chef head and fit the heat shield.

Fit the Spiral Dough Tool to the machine.

STAP /310

Attach the Cooking Chef bowl to the machine.

Add the first 3 items of Ingredients 1 (flour, salt, water) into the Cooking Chef bowl, fit the splash guard.

Mix on speed 1 for about 2 minutes until combined.

With the machine is running, gradually add the remaining items of Ingredients 1 (butter) to the bowl.

Mix on speed 6 for 6 minutes.

Transfer pastry to a clean worksurface.

Wrap with plastic wrap.

Chill in the fridge for 1 hour.

STAP /410

Transfer pastry to a lightly floured worksurface.

Roll pastry out into rectangle, about 3 mm in thickness.

Add Ingredients 2 (butter) over the top two-thirds of the pastry.

Fold the bottom unbuttered third up over the centre.

Fold the top third over the rest of the pastry.

Turn the pastry over and seal the edges with a rolling pin.

Wrap with plastic wrap.

Chill in the fridge for 15 minutes.

Repeat the rolling, folding and chilling process 3 more times.

Roll out the pastry until 4 mm thick.

Cut out two rectangles about 18 cm x 21 cm in size.

Transfer pastry onto the lined baking tray.

Prick one of the rectangles all over with a fork.

Using a sharp knife, score lightly with a crisscross pattern on the second rectangle.

Chill in the fridge.

STAP /510

Preheat an oven to 200ºC.

Retrieve, clean the Cooking Chef bowl.

Attach the Cooking Chef bowl to the machine.

Add the first item of Ingredients 3 (water) into the Cooking Chef bowl.

Place the remaining item of Ingredients 3 (fish) into the steamer basket.

Place the steamer basket into the Cooking Chef bowl.

Steam at 100ºC for 20 minutes.

STAP /610

Carefully remove the steaming basket, cover with foil and set aside.

Remove the pastry from the fridge.

Brush the top pastry rectangle with Ingredients 5 (egg).

Bake for 15 minutes at 200ºC until golden brown.

Remove from the oven and place the pricked layer of pastry onto a serving plate.

STAP /710

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.

Attach the Cooking Chef bowl to the machine and fit the Stir Assist Clip.

Add the first item of Ingredients 5 (oil) into the Cooking Chef bowl.

Heat at 120ºC, on speed Stir 1 for 1 minute.

Add the rest of Ingredients 5 (shallot) to the bowl.

Cook at 110ºC, on speed Stir 1 for 1 minute.

STAP /810

Add Ingredients 6 (wine, stock) to the bowl.

Cook at 120ºC, on speed Stir 1 for 8 minutes.

STAP /910

Add Ingredients 7 (cream, mustards, spinach) to the bowl.

Cook at 110ºC, on speed Stir 1 for 6 minutes.

Use tongs to remove the spinach from the sauce and place on top of the pastry base.

STAP /1010

Add the first item of Ingredients 8 (cornflour) to the small bowl.

Cook at 110ºC, on speed Stir 1 for 8 minutes until thickened.

Add the remaining items of Ingredients 8 (seasoning, lemon) to the bowl.

Cook at 62ºC, on speed 1 for 5 minutes.

Transfer sauce to a jug.

Remove the fish from the steamer basket and flake into large chunks.

Place the fish on top of the spinach.

Place the pastry top on top of the fish.

Serve.

  1. Terug naar homepage
  2. Recepten
  3. Salmon Wellington

Salmon Wellington

This version of a salmon wellington features all the best bits, golden flaky pastry, perfectly cooked salmon and delicious filling but is a lot easier to assemble! Perfect for a dinner party served with ...
Ȑ
Moeilijkheidsgraad
High
ȑ
Tijdstip
195 min
&
Auteur
lorem ipsum
Porties:4
Maakt:4 Meal

Ingrediënten


250 Gramm reines Mehl
0.5 tsp. Salz
100 Gramm Wasser
60 Gramm Butter


115 Gramm Butter


15000 Gramm Wasser
500 Gramm Lachsfilets


1  Ei, beaten


1 Tbsp. Pflanzenöl
1  Schalotte


400 Gramm Fischbrühe, hot
100 ml Weißwein


250 ml Schlagsahne
2 tsp. Dijon-Senf
1 tsp. Senf
250 Gramm Babyspinat


1 tsp. Speisestärke
1  Zitrone, juiced
  Gewürze, to taste

Instructies

STAP /110

Cut the butter into cubes and leave at room temperature to soften.

Skin and bone the salmon.

Trim, peel the shallot and finely slice.

STAP /210

Grease the baking tray and line with parchment paper.

Lift the Cooking Chef head and fit the heat shield.

Fit the Spiral Dough Tool to the machine.

STAP /310

Attach the Cooking Chef bowl to the machine.

Add the first 3 items of Ingredients 1 (flour, salt, water) into the Cooking Chef bowl, fit the splash guard.

Mix on speed 1 for about 2 minutes until combined.

With the machine is running, gradually add the remaining items of Ingredients 1 (butter) to the bowl.

Mix on speed 6 for 6 minutes.

Transfer pastry to a clean worksurface.

Wrap with plastic wrap.

Chill in the fridge for 1 hour.

STAP /410

Transfer pastry to a lightly floured worksurface.

Roll pastry out into rectangle, about 3 mm in thickness.

Add Ingredients 2 (butter) over the top two-thirds of the pastry.

Fold the bottom unbuttered third up over the centre.

Fold the top third over the rest of the pastry.

Turn the pastry over and seal the edges with a rolling pin.

Wrap with plastic wrap.

Chill in the fridge for 15 minutes.

Repeat the rolling, folding and chilling process 3 more times.

Roll out the pastry until 4 mm thick.

Cut out two rectangles about 18 cm x 21 cm in size.

Transfer pastry onto the lined baking tray.

Prick one of the rectangles all over with a fork.

Using a sharp knife, score lightly with a crisscross pattern on the second rectangle.

Chill in the fridge.

STAP /510

Preheat an oven to 200ºC.

Retrieve, clean the Cooking Chef bowl.

Attach the Cooking Chef bowl to the machine.

Add the first item of Ingredients 3 (water) into the Cooking Chef bowl.

Place the remaining item of Ingredients 3 (fish) into the steamer basket.

Place the steamer basket into the Cooking Chef bowl.

Steam at 100ºC for 20 minutes.

STAP /610

Carefully remove the steaming basket, cover with foil and set aside.

Remove the pastry from the fridge.

Brush the top pastry rectangle with Ingredients 5 (egg).

Bake for 15 minutes at 200ºC until golden brown.

Remove from the oven and place the pricked layer of pastry onto a serving plate.

STAP /710

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.

Attach the Cooking Chef bowl to the machine and fit the Stir Assist Clip.

Add the first item of Ingredients 5 (oil) into the Cooking Chef bowl.

Heat at 120ºC, on speed Stir 1 for 1 minute.

Add the rest of Ingredients 5 (shallot) to the bowl.

Cook at 110ºC, on speed Stir 1 for 1 minute.

STAP /810

Add Ingredients 6 (wine, stock) to the bowl.

Cook at 120ºC, on speed Stir 1 for 8 minutes.

STAP /910

Add Ingredients 7 (cream, mustards, spinach) to the bowl.

Cook at 110ºC, on speed Stir 1 for 6 minutes.

Use tongs to remove the spinach from the sauce and place on top of the pastry base.

STAP /1010

Add the first item of Ingredients 8 (cornflour) to the small bowl.

Cook at 110ºC, on speed Stir 1 for 8 minutes until thickened.

Add the remaining items of Ingredients 8 (seasoning, lemon) to the bowl.

Cook at 62ºC, on speed 1 for 5 minutes.

Transfer sauce to a jug.

Remove the fish from the steamer basket and flake into large chunks.

Place the fish on top of the spinach.

Place the pastry top on top of the fish.

Serve.

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