Response to our recipe on Wild Mushroom and Asparagus Green Tea Risotto was so great that we decided to publish another mouth-watering sensation in gourmet taste. Salmon Wellington is an entree your family and friends will rave about for its extraordinary taste.
2 heaping teaspoons green tea
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil leaves
2 teaspoons dried dill weed
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 (17.5 ounce) package frozen puff pastry, thawed
1-1/2 pounds salmon fillets (skin removed)
1 egg, beaten
Preheat oven to 375 degrees F (190 degrees C). Place two heaping teaspoons (6 grams) of fresh quality green tea in a teapot and add two cups of hot water at 165°-175°F (74°-80°C), steep for two minutes, and pour off through a filter into a roasting pan. Move the tea leaves to a small plate for use later. Place the salmon in the roasting pan and into the oven for 10 minutes to partially poach the fish. Remove the salmon and place on a towel.
Salt both sides of the salmon. Roll the pastry out to about 1/4 inch thickness, wide enough and long enough to wrap around the salmon,. Place the salmon in the center of the pastry. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the top side of the salmon. Then, layer the green tea leaves on top and fold the pastry over the salmon. Place seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg wash onto the pastry (optional: sprinkle toasted sesame seeds on top). Bake in the preheated oven for 25 minutes. Slice with a knife in strips about 2 inches wide and serve.
By Certified Tea Master Chas Kroll