If you are looking for an elegant, flavourful recipe to prepare on a wood burning stove, this Salmon Wellington with pesto is an excellent choice. Cooked in the oven of a wood burning stove, it combines crisp, golden puff pastry with tender, juicy salmon, enhanced by the rich flavour of pesto. Served with sautéed vegetables prepared on the cooking plate, it is a complete meal, perfect for a family lunch or a special dinner.
Ingredients
For the Salmon Wellington
- 1 sheet of puff pastry
- 4 salmon fillets (approximately 150–180 g each)
- 4 tablespoons of pesto
- 1 ball of fresh mozzarella (optional)
- 1 egg yolk for glazing
- Salt and black pepper to taste
For the Sautéed Vegetables
- 1 courgette
- 2 carrots
- 1 red pepper
- 1 onion
- 150 g broccoli
- 2 garlic cloves
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Preparation on a Wood Burning Stove
1. Prepare the Wood Burning Stove
Light the stove approximately 45 minutes before cooking and allow a good bed of embers to form to ensure a steady heat. The oven should reach approximately 190 °C to 210 °C, creating the ideal conditions for perfectly crisp and golden puff pastry.
2. Prepare the Salmon Wellington
Season the salmon fillets with salt and black pepper.
Roll out the puff pastry and spread an even layer of pesto over the surface.
Place the salmon on top of the pesto and, if desired, add one or two slices of fresh mozzarella.
Carefully fold the pastry around the salmon, sealing all the edges well, then brush the surface with egg yolk to achieve a beautifully golden finish.
3. Bake
Place the Wellington on a baking tray lined with baking paper.
Bake in the wood burning stove oven for 30 to 40 minutes, turning the tray halfway through cooking to achieve an even golden colour.
Once ready, the pastry should be crisp and golden, while the salmon remains perfectly cooked and succulent.
4. Prepare the Sautéed Vegetables
Cut the courgette, carrots, red pepper, onion and broccoli into strips or bite sized pieces.
Heat a frying pan on the cooking plate of the wood burning stove and add the olive oil together with the chopped garlic.
Start by sautéing the carrots and onion. Then add the red pepper and broccoli, finishing with the courgette.
Cook for approximately 8 to 10 minutes, stirring regularly. Season with salt and black pepper and, if desired, finish with a few drops of lemon juice.
Serving Suggestion
Serve the Salmon Wellington straight from the oven alongside the sautéed vegetables. For an extra touch of flavour, add a little more pesto on the side or accompany the dish with a fresh green salad.
FERCAR Tip
The secret to achieving the best result is maintaining a stable cooking temperature throughout the entire process. Avoid an overly intense flame and cook using the steady heat of the embers. This will give you crispier puff pastry, perfectly juicy salmon and an even bake from start to finish.