You know how I love to twist! Here I mess up with the “Wellington” term!
Ingredients
2 salmon fillets
1 sheet puff pastry
2 white onions
250 gr mushrooms
2 tablespoons mustard
1 tablespoon olive oil
1 clove of garlic
2 tablespoons olive oil
1 egg beaten
Directions
Chop mushrooms, garlic and onion. Allow the oil to heat and fry the vegetables. Add mustard and balsamic vinegar. Add salt and pepper as desired and let the pan aside. Flour the work surface and roll out the pastry. Cut in half and if you want keep some strips of puff pastry (thickness of 0.5 cm) for decoration.
On each sheet of puff pastry spread the sautéed vegetables. Place the salmon fillets in the center and close the pastry. Flip the pastry , decorate with strips and brush with the beaten egg. Let it in the fridge for an hour .
Preheat oven to 200 ° C. Bake at 180°C for 45 minuts, until the pastry get a nice gold color . Once cooked , let it rest for 20 , then cut into slices.
