Salmon Wellington by @shonda1020
30 min
Medium
2 servings
🐟
300 g
Salmon
🧈
30 g
Butter
🧅
100 g
Shallot
🧄
2 cloves
Garlic
🧀
2 tbsp
Parmesan Cheese
🧀
150 g
Cream Cheese
🍃
80 g
Baby Spinach
🥐
1 sheet
Puff Pastry
🍷
100 ml
White Wine
Preparation Steps
Step 1/4
Heat butter, sauté shallots and garlic.
Step 2/4
Add wine, cook 5 min, add spinach, sauté 3 min.
Step 3/4
Mix in cheeses, place on pastry with salmon, fold.
Step 4/4
Brush with egg, bake at 400°F for 25-30 min.
Composition
Ingredients
Types
Fish, Dairy, Vegetables, Bakery, Beverages
Ingredients
Salmon, Butter, Shallot, Garlic, Parmesan cheese, Cream cheese, Baby spinach, Puff pastry, White wine
Allergens
Fish, Dairy, Gluten, Sulfites
Dietetics
Dietary regimen
Pescatarian
Calories
154 kcal
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
15 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
pan, knife, baking sheet
Appliances
oven
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@shonda1020
Origin
Cuisine
French
Geographic
to inform
Various
Aspect
Texture
Crunchy, Creamy
Flavors
Savory
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 1-2 days (in an airtight container), freezer : up to 1 month (wrap tightly,in an airtight container)