An elegant classic: the perfect harmony of wine and food
Salmon fillet in puff pastry, often referred to as ‘salmon Wellington’, is a dish of impressive elegance that is perfect for festive occasions, yet uncomplicated to prepare. The succulent, orange salmon, cooked in a coating of creamy spinach and crispy, golden-brown puff pastry, offers a wonderful interplay of textures and flavors. The biggest challenge in wine pairing lies in combining the fatty omega-3 acids of the salmon with the clarified butter of the puff pastry and the fresh acidity of the lemon butter. A perfect wine for this meal must have enough structure and acidity to balance out the fat, but at the same time possess a fine minerality that underlines the fish and spinach flavors. This complexity requires a smart selection that doesn’t overwhelm the dish, but brings out the subtle nuances of the lemon and spinach.
Ideal wine pairing: Chardonnay Chablis AOC (Burgundy, France)
A Chablis from Burgundy, which consists of 100 percent Chardonnay, is the unbeatable sensory recommendation for salmon fillet in puff pastry. The wines from Chablis are typically produced without ageing in wood and are characterized by their impressive minerality (often described as “wet stone” or “flint”) and taut, racy acidity. These characteristics are crucial for pairing with this dish: the high acidity cuts through the fat of the puff pastry and salmon to cleanse the palate, while the minerality perfectly complements the earthy notes of the spinach and the salty texture of the fish. The subtle citrus aromas and green apple in the Chablis harmonize perfectly with the lemon butter and underline the freshness of the entire composition. The Chablis is elegant and restrained enough to accompany the dish without overpowering it.
Further wine recommendations for this dish
Pinot Gris VDP Grosses Gewächs (Baden, Germany)
A Pinot Gris from Baden, especially from a Grosser Lage, offers a more complex and full-bodied texture that is well suited to fatty salmon. In sensory terms, this wine has moderate acidity, a creamy texture and aromas of ripe pear, quince, almonds and often a subtle smoky or nutty note due to ageing in large wooden barrels. The full body and slightly oily texture of the Pinot Gris from Baden gently envelops the salmon fillet, while the fine spice and nutty notes harmoniously complement the buttery texture of the puff pastry. The moderate acidity is sufficient to balance the fat, and the fruitiness is in harmony with the creaminess of the spinach. It is an excellent choice for those who prefer a richer wine pairing without the extreme acidity of a Chablis.
Sauvignon Blanc Friuli DOC (Friuli-Venezia Giulia, Italy)
An elegant Sauvignon Blanc from Friuli offers an aromatically intense and lively alternative. In contrast to the grassy varieties from New Zealand, these Friulian wines are characterized by a refined balance of intense acidity, minerality and notes of gooseberry, elderflower and white peach. The fresh, incisive acidity of this wine is an ideal partner for the lemon butter, as it picks up and intensifies the citrus notes, making the dish even fresher. The subtle spice and mineral tones of the Sauvignon Blanc complement the earthy flavors of the spinach and cut through the richness of the puff pastry. It is an ideal accompaniment to food, adding aromatic depth to the dish and impressing with its clear structure.
Chenin Blanc Savennières AOP (Loire, France)
A dry Chenin Blanc from the Savennières appellation in the Loire offers a highly complex and textural accompaniment that often has quite a bit of bottle age. Sensory characteristics of this wine are its intense minerality, high acidity and a complex aromatic palette of honeycomb, quince, chalk and sometimes a hint of oxidative character. The wine’s strong acidity and extractables are powerful enough to command the texture of the fatty salmon and puff pastry. The ripe, complex notes and the subtle sweetness that often shines through on the finish harmonize wonderfully with the creaminess of the spinach and the buttery notes. A Savennières is a sophisticated but perfect combination that elevates the dish to an even higher culinary level.
Viognier Condrieu AOP (Northern Rhône, France)
A Viognier from Condrieu in the Northern Rhône, is a luxurious and aromatic accompaniment that combines a soft texture with intense flavors. These wines are famous for their full body, lower acidity and bouquet of apricot, peach, mango and a hint of violet. The full body and oily texture of the Condrieu is a perfect match for the richness of the salmon and puff pastry, as they create a similar texture in the mouth. The intense fruit notes of the Viognier complement the sweetness of the fish and spinach, while the typical spiciness creates an interesting contrast with the lemon butter. For lovers of aromatic, full-bodied white wines, this is an exotic but harmonious choice that adds a floral and fruity dimension to the dish.
Verdejo DO Rueda (Rueda, Spain)
A Verdejo from the Spanish region of Rueda is a refreshing, mineral and slightly tart alternative. The Verdejo has a clear acidity, a light body and aromas of fennel, aniseed, bitter almond and citrus fruits. The fresh acidity and subtle notes of bitter almond and fennel are excellent partners for the spinach and citrus components of the dish. The wine offers a nice minerality that picks up the fish and salt notes, and its slight astringency on the finish is invigorating and cleanses the palate after the fatty puff pastry. The Verdejo is a modern, crisp and uncomplicated wine pairing that complements the dish with Spanish lightness and freshness.
The recipe:
Salmon fillet in puff pastry with spinach & lemon butter
Cooking utensils
- 1 Large pan
- 1 Baking tray with baking paper
- 1 Brush for coating
- 1 Small saucepan for the sauce
- 1 Chopping board and knife
Ingredients
For the salmon in puff pastry
- 2 Salmon fillets approx. 150-180 g per piece, without skin
- 1 Roll of puff pastry from the chiller cabinet
- 250 g fresh spinach leaves
- 1 Shallot finely diced
- 1 Garlic clove chopped
- 1 Tbsp butter
- Nutmeg Freshly grated
- 1 Egg yolk for coating
- Salt and pepper
For the lemon butter sauce
- 100 g Cold butter cut into cubes
- 50 ml dry white wine e.g. Chablis
- 2 tablespoon lemon juice fresh
- 1 Tbsp shallot finely diced
- Salt and pepper
Preparation
Preparing the spinach
- Sauté the shallot and garlic in butter.
- Add the spinach and allow to collapse.
- Squeeze out any excess liquid. Season with salt, pepper and nutmeg and leave to cool.
Preparing the salmon parcels
- Cut the puff pastry in half. Cover the center of each half with half of the spinach.
- Season the salmon fillets with salt and pepper and place on top of the spinach.
- Fold the puff pastry over the salmon and seal the edges tightly.
Baking
- Brush the puff pastry parcels with egg yolk.
- Bake in a preheated oven at 200°C fan oven for approx. 20-25 minutes until golden brown.
Preparation of the lemon butter sauce
- Reduce the shallots and white wine almost completely in a small pan.
- Remove the pan from the heat and gradually stir in the cold butter cubes with a whisk (assemble) until a creamy sauce is formed.
- Add the lemon juice and season with salt and pepper to taste.
Dressing and serving
- Carefully slice the salmon parcels and arrange on warmed plates.
- Drizzle with the lemon butter sauce or serve separately.
Recommended side dishes
- Steamed baby carrots
- Wild rice or quinoa
- Small rosemary potatoes
