Salmon/Otah Wellington

Well, well.... what is Salmon Well...ington? I guess most of us would have heard of Beef Wellington - beef ramp/steak wrapped in puff pastry. When Beef Wellington is cooked to perfection, it would have a crispy crust and pink centre from the medium rare beef. Sounds heavenly to eat but hellish to make? I think so too. So, for a start, you might want to try making Salmon Wellington as there is more room for error. To make it even easier and more economical, I use roti prata for the pastry! 



Ingredients:
- 4 slices of 50g salmon fillet (2 blocks of Muar Otah)
- 6 slices of roti prata (frozen pastry from supermarket)
- 250g of spinach 
- a pinch of sea salt and pepper
- 1 egg 
- 2-3 clove of garlic 

Procedures:
1) Stir fry garlic and spinach. Add salt and pepper. Set aside the soften spinach. Try to drain away any water. 
2) Arrange 3 roti prata such that they overlap with one another and form a base. 
3) Place the salmon fillets on a roti prata base. Place another 3 pieces of prata on top of the fish. Seal the top and bottom pastries by pressing a fork around the circumference. 
4) Score the pastry. 
5) Brush egg wash on the pastry.
6) Bake it at 180 degree for 20 to 25 minutes until the pastry is golden brown. 

The dish looks sophiscated but actually requires little effort and cost. I tried replacing the salmon with Otah for a local flavour too. 

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