Scallop Stuffed Salmon Wellington with steamed Asparagus

3 Scallop Stuffed Salmon Wellington with steamed Asparagus

Feb 16

Here is an elegant version of Salmon Wellington but this time I have taken a whole diver scallop and filleted it and put in between two pieces of the salmon which I coated in mustard and wrapped in phyllo pastry. I also found that trimmed asparagus and the little Enoki mushrooms add a new compliment to the flavor. I finish it off with a little lemon vinaigrette.

Scallop Stuffed Salmon Wellington with steamed Asparagus

On 16/02/2011 (Wednesday) at 10:11 pm by Benny.
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Details

Prep Time:
20 min
Cook Time:
25 min
Ready Time:
45 min

Servings

2 servings

Ingredients

Fresh salmon filet preferable not Alaskan wild salmon as the fat is not the same at Scottish or pacific north west salmon.
One large diver scallop
Your favorite whole grain mustard
Store bought good quality organic puff pastry
One egg for egg wash
Kosher salt
Lemon
Olive oil
Unsalted butter
Asparagus
Enoki Mushrooms

Directions

Take salmon filet and cut 2 oz. portions out and set aside.
Take the scallop and cut it into thin slices, now cut the salmon portion in two and put the scallop in the middle.

Now roll out the puff pastry until very thing and using a 6 inch square plate cut out a square. Now take your salmon filet and with either a spoon or pastry brush coat the salmon with your favorite mustard. I love whole grain English mustard but whatever one you prefer will work just fine.

Wrap the salmon in the pastry like I have shown you in the pictures. You can add a design of your choice or not.

Then take your egg wash and brush the pastry to give it a nice sheen and then season with some kosher salt. Now put a nice pat of the butter on top and put in a 375 degree oven for about 20 min or until the pastry is a nice golden brown. While the wellington is cooking trim your asparagus by cutting the bottom off and taking a potato peeler and taking off the layer of outer green so the asparagus is tenderer and looks good as well. Do the same to the mushrooms by cutting the bottom so they are all the same length.

Now when the wellington is ready let it rest for 5 min before cutting. Trim the ends off as I’ve shown in the picture now arrange on a plate cutting the wellington into one inch thick pieces and arrange the asparagus around the wellington and place the mushrooms around in the same fashion.

Finish with your vinaigrette and serve by candlelight.

Enjoy

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.