Salmon Wellington

Ingredients

• 2 x puff pastry sheet
• 150 g salmon fillet
• 2 tbsp cream cheese
• 2 handful spinach
• 1 pinch maldon salt
• 1 x eggs
• 1 handful brussels sprouts
• 1 handful parmesan
• 1 handful pomegranate seeds

Method

1. Thaw the puff pastry sheets for 20 minutes on the counter.
2. Preheat the oven to 200 degrees Celsius.
3. Dust the counter with a bit of flour if necessary, and roll out the puff pastry sheets into a square. Poke small holes in the one that will be the bottom, and place the salmon fillet on top. Spread cream cheese over the salmon.
4. Heat a pan with some butter and add the spinach. When it wilts, place it over the salmon. Sprinkle with Maldon salt.
5. Place the other puff pastry sheet on top. Depending on how your fish looks, you can either cut the edges or leave them. If you cut the edges, you can make Parmesan sticks from the excess dough. Look for the recipe here on Sulten.
6. Press down the edge with a fork and cut a fish pattern on the top with a sharp knife. Brush with egg and sprinkle a bit of Maldon salt and Parmesan on top. Bake for 20 minutes until golden.
7. Sauté the chopped Brussels sprouts for 2–3 minutes. Add a bit of Parmesan and a pinch of Maldon salt.
8. Place the salmon on a beautiful serving platter and garnish with Brussels sprouts and pomegranate seeds. Serve immediately.