Salmon Wellington

Name: Salmon Wellington
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters (1 stick) chilled butter, diced; 118 milliliters dry white wine; 1 egg beaten to blend (for glaze); 4 Tbsps chopped fresh tarragon; 490 grams package frozen puff pastry (2 sheets), thawed; 5 inches thick 6-ounce skinless salmon fillets; 6 Tbsps minced shallots; 118 milliliters white wine vinegar

Salmon Wellington might be just the main course you are searching for. One serving contains 961 calories, 13g of protein, and 71g of fat. This recipe serves 4. Only From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up puff pastry, thick 6-ounce salmon fillets, shallots, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 425°F.

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Oven

Roll out each pastry sheet on lightly floured surface to 12-inch square.

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Roll

Cut each in half, forming four 12x6-inch rectangles.

Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge.

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Salmon Fillets

Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon.

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Shallot

Tarragon

Pepper

Salt

Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry.

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Glaze

Roll

Place pastries, seam side down, on baking sheet.

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Baking Sheet

Brush with glaze.

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Glaze

Bake pastries until dough is golden brown, about 20 minutes.

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Dough

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Oven

Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes.

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Shallot

Vinegar

Wine

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Sauce Pan

Oven

Remove pan from heat.

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Frying Pan

Add butter 1 piece at a time, whisking until melted before adding next piece.

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Butter

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Whisk

Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.

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Salt And Pepper

Tarragon

Sauce

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Whisk

Cut pastries into thirds.

Place sauce and pastries on 4 plates.

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Sauce

Equipment

Ingredients

Servings:

118milliliters

(1 stick) chilled butter, diced 118milliliters

dry white wine 1

egg beaten to blend (for glaze)4Tbsps

chopped fresh tarragon 490grams

package frozen puff pastry (2 sheets), thawed 5inches

thick 6-ounce skinless salmon fillets 6Tbsps

minced shallots 118milliliters

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.