Vegetarian Wellington-Like Other languages: en · de Servings: 6
Ingredients
750 g Spinach 2 Lemons (edible zest) 250 g Cherry Tomatoes 250 g Chestnuts (boiled) 1 bunch Spring Onions 4 Eggs 8 Shallots 500 g Mushrooms 500 g Mozzarella (drained) 250 ml Port 250 ml Red Wine 6 Bay Leaves 2 tsp Thyme 4 tsp Tarragon 20 Pimento Seeds 2 sheets Puff Pastry Salt Olive Oil Pepper Nutmeg
Prep
750 g Spinach
Clean spinach and let fall together at low heat. Then drain of liquid well.
Mise en Place
2 Lemons (edible zest)
Zest the lemons, then juice half of them.
250 g Cherry Tomatoes
Quarter cherry tomatoes.
250 g Chestnuts (boiled)
Chop chestnuts coarsely.
1 bunch Spring Onions
Peel spring onions and cut into rings.
Salt Quartered Cherry Tomatoes Chopped Chestnuts Spring Onion Rings
Mix cherry tomatos, spring onions and chestnuts in a bowl. Season with salt.
4 Eggs
Separate egg whites and egg yolks.
8 Shallots
Chop shallots coarsely.
500 g Mushrooms
Chop mushrooms coarsely.
500 g Mozzarella (drained)
Cut mozarella into thin slices. With a sheet of paper towel, gently press down on mozzarella to remove excess liquid.
Assembly
Olive Oil Diced Shallots Diced Mushrooms
Bring olive oil to medium-high heat in a pan. Sautée shallots and mushrooms until mushrooms have lost most of their water.
250 ml Port 250 ml Red Wine 6 Bay Leaves 2 tsp Thyme 4 tsp Tarragon 20 Pimento Seeds Salt Pepper Sautéed Mushrooms Lemon Zest Lemon Juice
Deglaze with port and red wine. Increase heat to high. Add spices, lemon zest and juice as well as salt and pepper to taste. Reduce until the liquid is almost entirely evaporated.
Port Reduction Egg Whites
Remove bay leaves and pimento seeds. In a blender, blend the mushroom mixture with the egg whites to a thick paste.
Salt Pepper Nutmeg Cooked Spinach
Season spinach with salt, pepper and nutmeg to taste.
2 sheets Puff Pastry Mozarella Slices Mushroom Paté Spiced Spinach Tomato-Chestnut-Mix
On a flat surface, unroll puff pastry. Cover with mozarella slices, leaving a strip free at the top. Cover mozarella with paté. Cover paté with spinach. Cover spinach with tomato mixture.
Egg Yolks Prepared Roll
Whisk egg yolk. Coat free strip of puff pastry with egg yolk. Starting at the bottom of the puff pastry roll everything up. Seal at the top by gently pressing the egg yolk strip into the roll beneath it. Coat the roll with the remaining egg yolk.
Cooking
Roll
Pre-heat oven to 160°C convection. Bake roll for 30-40 minutes until the crust starts to become a dark brown.