Salmon Wellington
Ingredients: a salmon fillet (500 g cut in half lengthwise) 700 g spinach 1 medium onion finely chopped pastry dough (kept in the refrigerator until needed, to make it easy to use) 1 cup of white wine 1 cup + 2 tablespoons of sweet cream saffron 500 g asparagus 1 beaten egg for brushing the dough 20 g butter salt, pepper, sesame seeds coarse sea salt chives (chives in English, cippolino in Italian) finely chopped red pepper for garnish
To prepare a culinary delight based on fish and spinach, start by sautéing the spinach. In a heated pan, add two tablespoons of oil and half of the finely chopped onion. Let them sauté together for about 3 minutes, stirring constantly, until the spinach becomes soft and significantly reduces in volume. Now, add salt and pepper to taste, to enhance the flavors. Once the spices are integrated, incorporate two tablespoons of sweet cream, which will give the dish a creamy texture. Continue cooking for another 2 minutes, ensuring that the mixture does not become too wet, but also not dry, remaining perfectly balanced.
While the spinach cools, prepare the fish. Season it with salt, pepper, and a few drops of lemon juice. This step is essential to highlight the flavor of the fish. In another pan, add two tablespoons of oil and heat it well, then place the fish, letting it fry for a few minutes until a golden crust forms. This crust will help the fish retain its juices, keeping it succulent. Once ready, place the fish on a paper towel to absorb the excess oil.
Next, prepare the dough. Place a sheet of dough on a clean cutting board and pierce it with a fork to prevent excessive puffing during baking. On this sheet, place the piece of fish, followed by half of the spinach mixture. Wet the edges of the sheet with a little water and fold the dough to form a packet. Cut the edges to about 1 cm and press them with a fork to seal well. An alternative is to roll the edges of the dough, giving it an elegant shape.
Brush the dough with a beaten egg, sprinkle coarse salt and sesame seeds on top, then place it in a baking tray lined with parchment paper. Preheat the oven to 200°C (400°F) and bake the dish for 30 minutes or until golden and crispy. Make sure the rack is placed in the top third of the oven to avoid burning.
Meanwhile, to complete the dish, prepare the asparagus. Drizzle it with a little olive oil, salt, and pepper, then place it in the oven at the same temperature for 10-12 minutes. In a separate pan, sauté the other half of the onion in a little butter, then deglaze with white wine, letting it boil until reduced by half. Add a cup of sweet cream, salt, and pepper, and let it boil again until the mixture thickens.
Finally, take the pan off the heat and add a pinch of saffron and a knob of butter for extra flavor. On a platter, arrange the asparagus, topped with two slices of salmon, and serve with a few spoons of fine sauce. This combination of textures and flavors will transform this dish into a true culinary masterpiece, perfect for a special dinner.
