Today, Salmone in Crosta, Salmon in Puff Pastry or Salmon Wellington. Want to make something special for date night? This is a great recipe to save. (Some people make something similar with beef tenderloin, called Beef Wellington)
I’m so lucky that Marta shared this recipe. I love her salmon recipes! She has prepared salmon with cream, pistachios and zucchini which have been new to me, but are now family favorites. This is another simple recipe, but very elegant. Thank you once again for our weekly sessions, Marta! @martascooking
Salmone in Crosta (salmon in puff pastry)
* 1 sheet Puff pastry
* Salmon, 1 large filet (about 500g), no skin on
* 1 medium zucchini
* 1 egg yolk
* Splash of milk
* 1 clove garlic, peeled (optional)
* Sesame seeds
* 1 Tbsp. Extra virgin olive oil
* salt and pepper
1. Grate zucchini and place in colander. Sprinkle with some salt to drain excess water. Let sit 10 minutes.
2. Meanwhile, whisk egg yolk with splash of milk and have brush nearby. Preheat oven to 400 F.
3. After zucchini is drained, squeeze out excess water. Then, heat olive oil with 1 clove garlic and add in zucchini. Cook in medium heat a couple minutes till it turns bright green. Remove garlic clove. Let cool a few minutes.
4. Get the puff pastry and roll it out just a bit. For one large filet, don’t cut but I did three separate ones. Place 1/2 cooked zucchini on pastry. Then, place salmon on top of zucchini. Season salmon with a pinch of salt and pepper. Place rest of zucchini on top. Close up pastry folding it over itself. Make decorations on top with extra pastry if you like.
5. Brush egg-milk mixture all over pastry and sprinkle sesame seeds on top.
6. Bake 20-30 minutes or until golden brown. Turn halfway through. Serve with salad for a fresh touch. Enjoy.