The Great British Baking Show ™
Baker:
Season:
Week:
Challenge Type:
Salmon Wellington with Quark Pastry
Brendan: "Yes, it's equal quantities of butter, strong flour and quark. Half a teaspoon of baking powder. Normally they put in one to one and a half, but I'm reducing it because the more baking powder you put in, it loses its flakiness and a little salt and that's it. The binding agent is the quark cheese. So it's not very sweet, strong in flavor of cheese, but it would complement, I think, the salmon." Fish Wellington with salmon, eggs, rice, mushrooms and spinach, wrapped in Scandinavian style pastry made using quark.
Mary Berry: "I've never had a quark pastry, and so this is really exciting. Looks very nice on the plate when you serve it. And what lovely contrasting colors. Pastry is very interesting and is a lovely flavor. Quite different." Paul Hollywood: "I think you've got a decent bake on the outside. You got a little bit of a crisp there."
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