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威靈頓三文魚柳 Salmon Wellington






【威靈頓三文魚柳 Salmon Wellington】


飲食男女 - 《#名廚三餸一湯食譜》


Beef Wellington，你可能沒有親手做過，但也應該在YouTube看過Gordon Ramsay的影片吧（笑）！那麼Salmon Wellington你又覺得怎樣呢？

近年自己身邊也有越來越多不吃牛肉的朋友，令我多了用上三文魚代替。今次在飲食男女的三餸一湯系列中，就分享了這套簡單而又極之吸引的食譜。希望你們在聖誕新年聚會上，又或者為另一半下廚的時候可以大派用場吧！


Not sure if you have tried making Beef Wellington before, but I am quite sure you've watched Gordon Ramsay's Beef Wellington cooking video on YouTube. But what about Salmon Wellington? Does it sound as attractive as the beef version?

Lately, I have come to know more people who don’t take beef and that's why I am making Salmon Wellington more often these days. In this Eat and Travel Weekly’s Three + One Recipe series, I am sharing with all of you this yummy and simple recipe!

 

份量 Servings : 1 件 pc (2 人份量 servings)


材料 Ingredients：


  • 三文魚柳 Salmon filet | 2 pcs

  • 紫菜 Nori | 1 pc

  • 急凍酥皮 Puff pastry | 1 pc


— 蘑菇乾蔥餡 Duxelles —

  • 牛油 Butter | 40 g

  • 蘑菇 Mushroom | 200 g

  • 乾蔥 Shallots | 8 pcs

  • 蒜蓉 Minced garlic | 2 cloves

  • 百里香 Thyme | 2 springs

  • 鹽 Salt | 1 tsp

  • 胡椒粉 Pepper | 1 tsp

  • 忌廉芝士 Cream cheese | 80 g

----------------------------------------------------------------

— 其他材料 Other Ingredients —

  • 雞蛋 Egg | 1 pc

  • 鹽花 Fleur de sel | 1 tsp

 

做法 Directions：

  1. 先製作蘑菇乾蔥餡。先把乾蔥和蘑菇分別用食物處理器攪至細末。然後，在平底鑊中加入牛油，以中火把乾蔥、蘑菇、蒜蓉炒香，再加入百里香、鹽和胡椒粉，炒大約10至15分鐘直至乾身為止。完成後，倒出來與忌廉芝士拌勻。放涼備用。

  2. 把三文魚柳去皮。在工作台上，鋪上保鮮紙，在上端放上一片大紫菜，平均地於上端抹上一層蘑菇乾蔥餡。在餡料上，將三文魚柳放在中間，然後把紫菜連同餡料將魚柳捲實。再將保鮮紙將整個紫菜魚卷捲起，放進雪櫃冷藏數小時或過晚。

  3. 在桌面上放上一片酥皮，把紫菜魚卷的保鮮紙除去，將魚卷放在酥皮的正中間，把周圍的酥皮掃上蛋漿，再把它捲起來，把多餘的酥皮切走。再在酥皮上端掃上蛋漿。放回雪櫃冷藏至少1小時。

  4. 1小時後，再次把酥皮掃上蛋漿，灑上鹽花，放入已預熱的焗爐，以攝氏200度烤焗約25分鐘，直至威靈頓魚柳表面呈現金黃色。完成後拿出來放旁約10分鐘便可享用。


  1. First, make the duxelles. Finely mince the shallots and mushrooms separately (of course, you can use a food processor if you have one). Then add some butter in a large frying pan, cook the shallot, mushroom and minced garlic over medium heat. After 5-10 minutes, add the thyme and seasoning, further cook for another 10-15 minutes until the filling becomes fairly dry. When done, take them out and mix well with the cream cheese. Let it cool down completely and reserve for later use.

  2. Remove the skin from the salmon (if they still have them on). On a flat working surface, lay a piece of plastic wrap (or two layers overlapping each other to make it one bigger piece). Place the nori in the centre and spread a thin layer of duxelles evenly over it. Stack two pieces of salmon filets together and make it a thicker piece of meat, then place them on top of the duxelles. After that, use the plastic wrap to roll the nori over the salmon. Make sure the nori completely cover all sides of the filet. Roll and tighten the plastic wrap to form a nice and thick log. Place the log into the fridge for a couple of hours or overnight.

  3. On a working surface, place a piece of puff pastry on it. Remove the plastic wrap from the nori-salmon log. Place the log in the centre of the puff pastry. Egg wash the rest of the surface of the pastry, and roll the pastry over until it completely cover the log. Trim away all excess pastry. If it's too soft, wrap it with plastic wrap again and place in the fridge for a few hours to get back in shape. Otherwise, just egg wash the surface of the wellington and keep in the fridge uncovered for one hour.

  4. After an hour, egg wash the wellington one more time, sprinkle some fleur de sel over it. Bake if in a pre-heated oven at 200C for about 25 minutes or until the wellington looks nice and golden-brown on the outside. Then remove it from the oven and let it rest for 10 minutes. Your salmon wellington is ready to be served!

 
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