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Salmon Wellington
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TURKEY IS SO 2016!

Posted 7 December 2017 by The Saucy Fish Co.

Out with the old and in the new, is what we are saying this Christmas. Or... bye bye birdie?

Why not do something wild this December and forgo the turkey in favour of something a little more Saucy... dun dun dun… like Salmon Wellington? Yes, dress up your salmon fillets in impressive pastry jacket and impress dinner guests with something they did not expect.

You will need (serves 4):

○ 4 sheets frozen puff pastry, thawed
○ 4 salmon fillets
○ 10 cherry tomatoes, thinly sliced
○ 75ml lemon juice
○ 1 egg, beaten
○ 1 tablespoon sesame seeds
○ Salt and pepper, to season

The prep:

Preheat the oven to 200°C and cut each pastry sheet in half. Place a salmon fillet on top of each and season it with salt and pepper. Place your halved tomatoes over each fillet and the poor the lemon juice over each, then brush the edges of the pastry sheets with beaten egg.

Cut lines along the remaining pastry sheets, to let heat escape during cooking they lay on top of the salmon fillets to make a parcel. Make each parcel into a tidy rectangle.

Brush the beaten egg over all the pastry and sprinkle sesame seeds over the top.

Bake parcels for 25 minutes, ensuring fish is cooked through before serving. TA-DA, your turkey alternative is ready and waiting to wow guests.

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