I finally made it back into the kitchen for mid-week cooking this week. I chose something quick and easy so I didn’t have to spend endless hours slaving away in the kitchen, like I did on the weekend with this month’s Daring Baker’s challenge.
I saw this recipe in the Delicious 5 Nights a Week book, but also came across it on the Taste website when I was looking for inspiration.
The wellingtons looked rather professional, smelt amazing but some what lacked a little in flavor. I ended up adding some tomato sauce, whilst my mum added some tartar sauce. However my dad and Iron Chef Rob preferred them without any extra sauce.
I would say if you are serving at a dinner party, make smaller versions as these were quite huge. Chips would be a nice side dish for a classy fish and chip dish.
Delicious – 5 Nights A Week
4 sheets frozen puff pastry, thawed
2 tbs basil pesto
4 x 100g skinless salmon fillets
4 cherry tomatoes, thinly sliced
1/3 cup (80ml) lemon juice, plus extra wedges to serve
1 egg, beaten
1 tbs sesame seeds
1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Halve each sheet of pastry. Spread 2 teaspoons of pesto in the centre of 4 sheets, leaving a 3-4cm pastry border. Place a salmon fillet on each and season with salt and pepper. Lay overlapping slices of tomato on top of each salmon fillet. Drizzle with lemon juice and brush the pastry border with some beaten egg.
3. Cut 4-5 long slits in the centre of the remaining 4 pastry pieces. Lay each piece of pastry over a salmon fillet, pulling slightly to separate strips, then press down the edges and trim, making each parcel into a neat rectangle. Brush the pastries all over with beaten egg and sprinkle with sesame seeds.
4. Using a fish slice, carefully lift the parcels onto the prepared baking tray, bake for 20-25 minutes until the fish is just cooked through and pastry is puffed and golden. Serve with lemon wedges and a green salad, if desired.