Salmon Wellington

Ingredients:

750 g - Salmon Filet (Skin-Off / PBO)
100 g - Sugar
100 g - Salt
3 sheets - Puff Pastry

Filling:

300 g - Leeks (Julienne)
100 g - Spinach (Picked)
30 g - ARLA BUTTER UNSALTED (Unsalted)
To Taste - Salt and Pepper
50 g - Water
100 g - ARLA WHIP AND COOK

Sauce:

100 g - White Wine
20 g - White Wine Vinegar
30 g - Shallots (Diced)
1 sprig - Tarragon
200 g - ARLA BUTTER UNSALTED (Cubed and Chilled)
To taste - Salt and White Pepper

Egg Wash:

3 pcs - Egg Yolks
1 pc - Egg
15 g - Water
Pinch - Salt
Pinch - Sugar

Procedure:

Preheat oven to 200°C. Mix salt and sugar together.
Clean and trim salmon filet, dust with salt and sugar mixture and let sit for 2 hours in the chiller. Rinse under cold water and pat dry.
Make filling by sautéing the leeks in butter for 1 minute. Add water and spinach and cook until the liquid has reduced out. Add cream and reduce until the mixture gets thick. Season with salt and pepper and cool. It will get thicker when it gets cold.
Make egg wash by mixing all ingredients together and strain. Set aside until ready to use.
Prep pastry sheets by lattice cutting 1 sheet. Lay salmon filet on top of one sheet, top with the chilled leek and spinach mixture. Brush the sides of the pastry with egg wash and cover with another pastry sheet. Press down to seal the top and bottom pastry. Cut off the excess and form it lightly so it has a nice shape. Egg wash the top and spread out the lattice cut of pastry and top. Egg wash the lattice cut pastry and chill for 5 mins to set the egg wash. Place into the preheated oven and cook for 15 minutes.
When the outside is golden brown, remove from oven and set aside. Rest for 5 minutes.
In a small pot, add the white wine, vinegar, shallots, and tarragon and reduce until a syrup. Strain the mixture and press out any excess juice. Place juice back into the pan and knock in the chilled butter until the mixture thickens. Adjust seasoning with salt and white pepper.
Serve on the side of the salmon wellington. Serve straight away.