2pc salmon fillet, belly end butterflied                              
1 tbsp butter
2 tbsp olive oil
80 gr leek, julienne
1 large shallot, julienne
2-3 sundried tomatoes, julienne
2 pinches  fine sea salt
1 pinch ground black pepper
1 good pinch  chili flakes
4 tbsp asiago cheese, grated
1 roll commercial puff pastry
1 egg wash (1 yolk + 1 tbsp milk)

Preparing the Wellington:

1.     Preheat the oven to 400°F [Bake or Convection Bake]

2.     In a frying pan, heat up the butter and olive then add the vegetables julienne with the seasoning. Stir well and cook gently on medium heat until just soft.

3.     Remove from the heat and add the grated Asiago cheese. Mix and allow to cool.

4.     In the meantime, cut the puff pastry roll in half to create 2 rectangle pieces.

5.     Place the salmon fillet in the centre of each piece and cut trips from around the edges of the pastry from both sides.

6.     Season the fish with a little salt and pepper and divide the vegetables on top of each fillet.

7.     Brush the surrounding pastry with some egg wash.

8.     Wrapped the salmon by first folding both ends ends of the pastry toward the salmon to seal both ends and then, by stretching the strips of pastry from bot sides toward the centre, over the salmon, with a slight overlap.

9. Place a trip of extra puff pastry along the top to seal the overlapping pastry strips for a smoother finish.

10.   Brush the Wellington with some extra egg wash and refrigerate for at least 15 minutes before placing into the preheated oven.

11. Bake for about 15-18 minutes or until golden brown,

Serving suggestion: Steamed asparagus in buttered vegetable broth