My mother-in-law made us this lovely “salmon wellington” for dinner at her house one day and we liked it so much that we’ve almost always had it this way whenever we have salmons ourselves at home.
1 ready made and rolled puff pastry
1 tail-end piece of salmon fillet (skinned)
I egg beaten
2 small parsnip (peeled and quartered)
3 large leaves from a savoy cabbage (washed and thinly sliced)
1 carrot (peeled and chopped into chunky fingers)
several florets from a broccoli
1 small garlic (crushed)
a knob of butter
salt and pepper
Heat the oven at gas mark 6.
Place the parsnips in a baking tray. Drizzle some vegetable oil dan season with salt and pepper. Bake for 25-28 minutes.
Dab the salmon fillet with kitchen paper. Place it in the middle of the pastry and season with salt and pepper. Sprinkle the lemon zest over the fillet and wrap it with the pastry. With a pair of scissors, make several snips on the pastry parcel. Brush the parcel with the beaten egg.
Bake the salmon parcel for 20-25 minutes.
Meanwhile boil the vegetables separately until just tender. Drain and set aside. Using the same pan, melt the butter. Add the vegetables and stir. Add the crushed garlic and season well.
Serve the salmon with the parsnips, garlic vegetables and a dollop of tartar sauce.