Milan made this impressive salmon wellington (or should I say Saumon en croute), as the main course of a delicious lunch in Villeneuve-lès-Avignon. He didn’t pass on the recipe so I hope he approves of this one.
Cook 70g (2½ oz) of well-rinsed quinoa for about 15 minutes until tender. Drain, cool under running water, drain again, then set aside. In a large pan, fry 3 crushed garlic cloves in butter before adding 300g (10½ oz) of baby spinach leaves. Allow the spinach to wilt then leave it to cool. When cooled, squeeze out any excess moisture and chop it finely before adding it to the quinoa. Add a large handful of finely chopped dill and a little lemon zest and season to taste. Now prepare your salmon. Cut the fillets in half horizontally to make 2 thinner fillets and season well with salt and freshly ground black pepper. Place a piece of ready-made puff pastry into your oven dish, making sure it comes up the sides and is long enough to cover the top. Place a piece of salmon onto the pastry then spread the quinoa mixture over it and put the other piece of salmon on top. Cover the fish with pastry, moisten the edges to seal then brush with a beaten egg. Chill for 20 – 30 minutes while you preheat your oven to 180°C (350ºF). Make cuts in the top for steam to escape and bake for 25-30 minutes.
michelle picker cooks 