Fish Wellington

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1054
based on 20 ratings

Freshly steamed salmon with spinach and a creamy white wine sauce. Served between two layers of puff pastry for an impressive centrepiece on the dining table.

recipe updated Nov 13, 2023

Ingredients

  • Butter icon
    Butter
    175 g
  • Salmon filet icon
    Salmon filet
    500 g
  • Egg icon
    Egg
    1
  • Shallot icon
    Shallot
    1
  • Lemon icon
    Lemon
    1
  • All purpose flour icon
    All purpose flour
    250 g
  • Salt icon
    Salt
    ½ teaspoon
  • Water icon
    Water
    1.6 kg
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • White wine icon
    White wine
    100 ml
  • Fish stock icon
    Fish stock
    400 g
  • Whipping cream icon
    Whipping cream
    250 ml
  • Dijon mustard icon
    Dijon mustard
    2 teaspoons
  • English mustard icon
    English mustard
    1 teaspoon
  • Baby spinach icon
    Baby spinach
    250 g
  • Cornstarch icon
    Cornstarch
    1 teaspoon

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface
  • kCook icon Steaming basket - cooking chef xl
  • kCook icon Serving plate
  • kCook icon Jug
  • kCook icon Cutting board

Step preview

  1. Line a clean baking tray with parchment paper
  2. Attach the Dough Tool
  3. Add all purpose flour, salt and water to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted until combined - 2 min, Speed 1
  6. Add butter to the Cooking Chef XL Bowl gradually while machine is running
  7. Mix with splashguard fitted until well combined - 6 min, Speed 1
  8. Transfer dough to work surface
  9. Wrap with plastic wrap
  10. Chill in fridge - 1 hr
  11. Transfer dough to lightly floured surface
  12. Roll out into a rectangle until 3mm thick
  13. Dot with butter
  14. Fold the unbuttered side over the buttered side
  15. Fold the dough over again
  16. Turn the dough over
  17. Roll over the edges of the dough with the rolling pin to seal
  18. Wrap with plastic wrap
  19. Chill in fridge - 15 min
  20. Transfer dough to lightly floured surface
  21. Repeat the rolling and folding process, but without the butter
  22. Turn the dough over
  23. Roll over the edges of the dough with the rolling pin to seal
  24. Wrap with plastic wrap
  25. Chill in fridge - 15 min
  26. Repeat this process three more times
  27. Transfer dough to lightly floured surface
  28. Roll out until 1/8" (5mm) thick
  29. Cut out into rectangles
  30. Transfer pastry to baking tray
  31. Select one rectangle for the base of the wellington and prick all over with a fork
  32. Use a sharp knife to score the second rectangle lightly with a crisscross pattern
  33. Chill in fridge until needed
  34. Clean Cooking Chef bowl
  35. Attach the Stir Tool and Stir Assist Clip
  36. Add water to the Cooking Chef XL Bowl
  37. Add salmon filet to the Steaming basket
  38. Season with salt and black pepper
  39. Attach the steaming basket
  40. Steam until cooked through - 20 min, 100°C, Speed OFF
  41. Once the fish is cooked, remove the Steaming basket
  42. Cover with foil then set aside
  43. Pre-heat oven - 200°C
  44. Retrieve the chilled pastry from the fridge
  45. Brush with egg
  46. Bake until golden brown - 15 min, 200°C
  47. Remove from oven
  48. Transfer one piece of pastry to serving plate then set aside
  49. Add vegetable oil to the Cooking Chef XL Bowl
  50. Heat with splashguard fitted until hot - 1 min, 120°C, Stir 1
  51. Then add shallot to the Cooking Chef XL Bowl
  52. Cook with splashguard fitted until translucent - 1 min, 120°C, Stir 1
  53. Then add white wine and fish stock to the Cooking Chef XL Bowl
  54. Cook with splashguard fitted until reduced - 8 min, 120°C, Stir 1
  55. Then add whipping cream, dijon mustard, English mustard and baby spinach to the Cooking Chef XL Bowl
  56. Cook with splashguard fitted until wilted - 6 min, 110°C, Stir 1
  57. Transfer the cooked spinach to pastry
  58. Add cornstarch to the Cooking Chef XL Bowl
  59. Cook with splashguard fitted until thickened - 8 min, 110°C, Stir 1
  60. Heat with splashguard fitted - 5 min, 63°C, Stir 1
  61. Then add lemon to the Cooking Chef XL Bowl
  62. Stir until combined
  63. Transfer content of Cooking Chef XL Bowl to jug
  64. Place fish on cutting board
  65. Cut into pieces
  66. Place fish on pastry
  67. Top with the second pastry rectangle
  68. Serve
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