SALMON WELINGTON - Inside this beautiful puff pastry packet is a gift of moist baked salmon and mushroom shallot sauce.
Salmon Wellington
Salmon Wellington is also known as Salmon en Crote, a savory dish wrapped in a flaky puff pastry dough. Perfect for an elegant dinner.
Serves: 2
Prep Time: 30 minutes
Cook Time: 8 minutes
Bake Time: 25 - 30 minutes
Suggested Tools:
· Baking sheet
. Medium sauté pan
· Parchment paper
· Rolling pin
· Cutting board
· Spatula
· Pastry brush
· Cutting knife
· Small sharp knife
Ingredients:
· 2 - 4 to 6 ounce salmon filets (skin removed)
. 2 sheets puff pastry
. 1 cup chopped mushrooms
· ¼ cup parmesan cheese, shredded
· 2 tablespoons heavy whipping cream
· 1 tablespoons butter
· 2 tablespoons finely chopped shallots
Tidbit: Shallots are alliums, in the same family as white,
yellow and red onions, along with leeks, scallions and garlic.
· 2 pinches of dried thyme
· Egg wash (1 egg whisked with 1 tsp. cold water)
· Salt and pepper
Directions:
The vegetable phase -
1. Chop the mushrooms and shallots well but not fine.
2. Melt butter in pan with oil on low and once melted, turn heat up to medium and sauté the chopped mushrooms and shallots until tender. Avoid burning shallots as they will become bitter.
3. Once the vegetables are partially cooked, add and stir in the whipping cream, parmesan cheese and thyme.
4. Keeping the heat lower, cook until liquids
have cooked down for the most part and take
off of heat and set aside.
The puff pastry and salmon phase –
1. Place one sheet of the pastry on a cutting board.
2. With a rolling pin, roll out the sheet of pastry lengthwise only to about one inch longer than its original state.
3. Season both sides of the salmon with salt and pepper.
4. Place one salmon filet about ¾ an inch to the left side of the pastry.
5. Now fold the right side of the pastry over the salmon to align with the left side and slice off the extra pastry and return pastry
to flat position again.
6. Trim the top and bottom of the pastry so
that there is only about one inch of pastry
beyond the salmon ends.
7. With a pastry brush paint the egg wash all around the four edges of the pastry.
8. Spoon half of the mushroom mixture evenly onto the top of the salmon salmon.
9. Fold the pastry over salmon from right to left.
10. Next fold under the open edges of the pastry and crimp the pastry with your fingers all around the four pastry sides.
11. Brush egg wash over the top of the pastry encased salmon.
12. Cut out two pastry leaves and make a pastry “bead” and place on top in the center of the encased salmon and brush these embellishments with egg wash [Refer to photo at bottom of page].
13. Follow the same method for the second piece of salmon.
14. With spatula, place both salmon encased
pieces onto the parchment paper and baking sheet.
15. Bake in a preheat 350 degrees in the center rack of the oven for 25 – 30 minutes.
The Crooked Ladle
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