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| Serves: 4 people | Recipe course: Main dishes | Total time (min.): 150 |
For the puff pastry:
250g plain flour
1/2 tsp salt
175g butter, cubed at room temperature
100ml water
1 egg, beaten
For the filling:
450-500g salmon, skin removed
Pinch of salt and pepper
For the sauce:
1tbsp vegetable oil
1 banana shallot, finely chopped
400ml fish stock
250ml double cream
100ml white wine
2tsp Dijon mustard
1tsp hot English mustard
250g baby spinach leaves
1 tsp cornflour
1 lemon, juice (optional)
1 - Start by making the puff pastry.
2 - In the Cooking Chef bowl with the dough hook attached, add the flour, salt and water. Mix on speed 1 for 2 minutes until combined.
3 - Add 60g of the butter, a few cubes at a time until butter is incorporated. Mix on speed 1 for a further 6 minutes.
4 - Remove the dough from the bowl and then tightly wrap, before chilling in the refrigerator for an hour.
5 - Turn the chilled dough out onto a lightly floured surface and roll out to rectangle shape, approx. 3mm in thickness.
6 - Dot 115g of the cubed butter over two-thirds of the dough
7 - Fold the unbuttered side over the buttered side. Then, fold the dough over again so the butter is completely enclosed in between each layer.
8 - Gently roll over the edges of the dough with the rolling pin to seal, before wrapping and chilling in the refrigerator for a further 15 minutes.
9 - Repeat the rolling and folding process four more times, but without the butter.
10 - Make sure to chill the dough for 15 minutes between each time to keep the butter cold and avoid the pastry going greasy.
11 - Roll out pastry to 4mm thick and cut into two rectangles 18cm x 21cm in size.
12 - Place each piece of pastry onto a lined baking tray. Select one piece for the base of the wellington and prick evenly with a fork. The second piece will be the top of the wellington. Use a sharp knife to score lightly with a crisscross pattern.
13 - Place in fridge to chill until ready to bake. Preheat oven to 200°C.
14 - To prepare the filling, fit the heat shield to the machine. Then place the salmon into the steamer basket and season with salt and pepper. Pour 1.5L of water into the Cooking Chef bowl, then fit the steamer basket neatly in the bowl.
15 - Select the Steam pre-set, ensuring the splashguard is fitted, and push the control dial to start.
16 - When the salmon is cooked, remove the steaming basket and cover with foil to keep warm. Leave aside for later.
17 - To bake the pastry, brush the ‘top’ pastry with the beaten egg.
18 - Bake both rectangles for 15 minutes or until golden brown.
19 - When cooked, place the ‘base’ pastry on a serving dish.
20 - To make the sauce, raise the mixer head and fit the heat shield. Place the clean Cooking Chef bowl on the machine and attach the stir tool and stir assist clip.
21 - Add the oil and set the temperature to 120°C for 1 minutes to heat. Then add the shallots and set the temperature to 120°C, stir speed 1 for another minute.
22 - Add the wine and stock, keeping the temperature at 120°C, stir speed 1 for 8 minutes.
23 - Lastly, add the cream, mustard and spinach. Reduce the temperature to 110°C, stir speed 1 for 6 minutes.
24 - Use tongs to remove the spinach from the sauce and place over the base pastry.
25 - To thicken the sauce, add the cornflour and continue at 110°C, stir speed 1 for 8 minutes. Season to taste and add the lemon juice (optional).
26 - Pour the sauce into a jug.
27 - To continue assembling the wellington, lift the fish from the steamer basket and flake into large chunks. Place on top of the base pastry and spinach. Place the ‘top’ pastry onto the fish. To serve, cut the wellington into four pieces and pour the white wine sauce.