Salmon Wellington

From Chef Kyle Jakobi and theThermador Kitchens

1 sheet puff pastry dough rolled out to 1/8 inch thick
2 pounds spinach, blanched and drained well
1 tablespoon shallot
1 teaspoon garlic
¼ teaspoon nutmeg
1 tablespoon dill chopped fine and fresh
1 three-pound salmon fillet

Sauté shallots and garlic. Add spinach in pan. When spinach goes soft, drain in colander — make sure to completely drain spinach. Roll out pastry, brush with butter. Add ½-inch thick layer of spinach to pastry. Lay fish on top, seasoned with dill. Wrap it up, score top and bake on 425° F for 30 minutes.


Makes 4-6 servings.