Pictorial: Salmon Wellington!

Salmon in pastry with herb marinated and roasted vegetables.

main ingredients:

2 X frozen puff pastry sheet (size of the fish filet)
1 X salmon filet (size of your puff pastry sheets)
2 X small onion
3 X garlic clove (mashed with garlic press)
200 G feta cheese (sheep cheese, 7 oz)
450 G spinach (16 oz)
1 TSP nutmeg
1 TBSP dried or fresh thyme

sauce ingredients

250 G yogurt ( 8.8 oz)
4 TBSP chopped dill
1 TBSP lemon juice
1 TBSP honey
1/2 TSP pepper
1/2 TSP salt

side dish ingredients

1 X carrot
2 X red onion
1 X zucchini
12 X small mushroom
3 X bell pepper (red, green, yellow)
1 X garlic clove (mashed with garlic press)
4 TBSP olive oil
1 TBSP red wine vinegar
1 TSP dried rosemary
1 TSP dried thyme
1 TSP dried basil
1 TSP dried oregano
1 TSP pepper
1 TSP salt



blanch the spinach, pour boiling water over it and wait a minute or two



discard the hot water and quench the spinach with some cold water,
gently press as much water as possible out of it, then chop it up



combine crumbled feta, eggs, thyme, nutmeg, garlic, salt, pepper and chopped spinach



mix well and let rest



check out the size of the puff pastry sheets and trim the salmon accordingly



make a bed of the spinach/feta mix on one pastry sheet, place the salmon on top of it



cover the filet with another layer of spinach/feta mix



fold the sheet and seal the overlap with a wet brush



use half of the spare sheet to seal the package,
again ... a wet brush will help to "glue" them together



hehe, well ... apply silly decoration (optional)



brush the fishy with some mixed egg and sprinkle with some sesame



(remaining pastry can be filled with some of the remaining spinach/feta mix for some
awesome snacking later on ... it also makes on heck of a fin)

place the fishy in a pre-heated oven at 160C (320F) and set a timer to 30 min



the 30 min are perfect to prep and cook the side dish, get the ingredients ready



mix the herbs, oil, vinegar and garlic in a bowl
(dried herbs can be re-activated by some mortar "rubbing")



wash, then chop the veggies up and mix with the herb marinade
(don't marinate the mushrooms, they will get oily soggy)



mix the sauce ingredients together while the veggies are marinating



30 min should be over by now, time to check out the wellington
(looking good, but not ready yet)



roast the mushrooms first, dry and very hot bbq pan



swap with veggies when the mushrooms are done, let the veggies roast



deglaze the pan with a generous drizzle of red wine, stir well



those last 5-10 min should be enough to make the wellington perfect,
remove it from the oven (haha, some feta leakage that looks like a fin!)



the finshed, herb-marinated and roasted vegetable side dish



salmon wellington (looney toon style!)



plated on some dill sauce and sided by some roasted vegetable mix