If there is a lucid and delicious recipe that is worth adding to your Christmas menu, that is it. fish wellingtonthe seafood version of the usual Wellington sirloin.
We have prepared it with Norwegian salmon, but you can opt for monkfish, hake or any other that you like best. Of course, choose a good piece and a beautiful spine to make it perfect.
A few weeks ago we told you how to make the most of a whole salmon loin with nine different recipes. We have based ourselves on one of them to prepare our fish wellington, which has a juicy filling of mushrooms, prawns and béchamel sauce. Here you can also make changes and use spinach, shallots, leeks, etc. To taste.
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Chop the onion finely and we poached in a frying pan with a little extra virgin olive oil for about six or seven minutes. Meanwhile we clean the mushrooms (we have used siitake and portobello) and chop them. We also chop the shrimp tails.
When the onion is translucent, add the mushrooms and sauté for a minute. Add the prawns and sauté for another minute. We finish the filling by adding the bechamel sauce and seasoning to taste. we left cool before filling fish.
Cut the salmon loin in half, in book, and we season inside and out. Fill with the farce (surely it will be left over) and close. Cut the puff pastry into two pieces, one for the base and a slightly larger one for the topping.
Place the stuffed salmon on the smaller puff pastry, brush the outline with beaten egg and place the large puff pastry piece on top. We closed trying that there are no air bubbles inside. Pinch the edges with your fingers to make waves or seal with a fork.
With the puff pastry cutouts we can decorate the surface. Brush with beaten egg and transfer to a baking tray covered with parchment paper. we cook in the bottom of the oven (so that the base is not raw), preheated to 210 ºC with heat above and below, for 20-25 minutes or until golden. We serve immediately.
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With what to accompany the fish Wellington
The fish Wellington is a dish with presence and that is quite filling, although it all depends on the portion that we serve. We suggest accompanying it with a salad or some grilled vegetables. A light garnish that complements it without satiating.
More Christmas recipes
Direct to the Palate we love these parties and we have thousands of recipes for you to be sure of your Christmas meals.
Do not miss our special with the 215 best Christmas recipes and 16 special menus. and if you need ideas for specific dishesHere’s a good starting point:
- canapes recipes
- Recipes for appetizers and entrees
- salad recipes
- fish recipes
- meat recipes
- Side dish recipes
- Desserts recipes
- Traditional Christmas sweet recipes
- Christmas Cookie Recipes
- cocktail recipes
Live to the palate | Norwegian salmon: 37 easy and delicious recipes to increase your omega 3 intake
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Fish Wellington, the most lucid and delicious recipe for Christmas (or any other celebration)
was originally posted on
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by Carmen Aunt Alia.