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1
Preheat oven to 350 degrees F. Clean and stem the spinach.
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2
Heat the olive oil in a skillet.
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3
Saute the garlic for a few minutes before adding the spinach, salt and pepper.
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4
Cook the spinach only until wilted.
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5
Set aside.
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6
Take 5 by 5-inch sheet of puff pastry.
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7
Place spinach in the center of the pastry.
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8
Place a salmon fillet, better side down on the spinach.
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9
Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered.
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10
Brush lightly with egg wash.
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11
Turn the Wellingtons over, so that the flat, smooth side is the top.
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12
Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown.
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13
Serve with Red Pepper Sauce, recipe follows
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14
Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides.
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15
Take roasted peppers off flame, and put immediately into a brown paper bag to steam them.
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16
Let them remain in bag for approximately 10 minutes, then remove from bag.
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17
The blackened skin should peel right off the peppers.
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18
Saute the first 5 ingredients until peppers are soft.
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19
Take off the heat and add the heavy cream, then stir gently to warm.
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20
Put mixture into blender or food processor and puree.
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21
Strain through a china cap and set aside.
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22
Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown.
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23
Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.
