Tender, flaky fish-free salmon and parsley sauce, encased in golden brown puff pastry. This would be ideal served as a festive main dish, along with potatoes, vegetables, and more parsley sauce. I used plant-based salmon by Vivera, I personally love these fish-free fillets and they worked perfectly for this dish. However, if these aren’t available where you are, then I would replace these with meat-free chicken fillets instead
Serves; 4 Cook time: 30 minutes
You’ll need;
- Four Vivera plant-based salmon fillets
- 320g puff pastry
- 350g silken tofu
- 250ml dairy-free milk, I used soya milk
- One tablespoon of nutritional yeast
- 5g fresh parsley, chopped
- Salt and black pepper to taste
- A few tablespoons of dairy-free milk
Method;
- Start by cooking the salmon fillets. I did this by cooking them in an air-fryer at 200°C for seven minutes. Then set them aside to cool to room temperature
- Next, prepare the parsley sauce. To do this simply use a blender or food processor and blend the tofu, plant milk and nutritional yeast together until smooth. Then add the chopped parsley and season to taste
- Allow the pastry to come to room temperature before unrolling (I used ready rolled pastry). Then slice the pastry into four equal pieces
- Place a tablespoon of the parsley sauce in the middle of the pastry, top with the salmon fillet, then another tablespoon of sauce. Finally fold the pastry over the fillet and use a little milk to seal the pastry
- Pop the fillets, seal side down, onto a sheet lined with baking paper. Bake at 200°C/180°C fan assisted for 18-20 minutes, or until the pastry is golden brown
- Once cooked, remove from the oven and serve
This is my last recipe for 2024, I will be taking a break and then coming back with new recipes in 2025. However you spend the rest of 2024, I hope you have a wonderful time
Bethany's Vegan Kitchen 