Salmon Wellington

Name: Salmon Wellington
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 6 Tbsps butter; 1 Tbsp Dijon mustard; 2 Tbsps dried tarragon; 1 egg plus 2 teaspoons water, for egg wash; 1 teaspoon ground black pepper; 237 milliliters heavy cream; 3 leeks, washed and sliced; 2 sheets puff pastry sheets, thawed; 1 red onion, finely sliced; 1 kilograms salmon fillet, skinless; 1 teaspoon salt; 1 teaspoons white pepper; 118 milliliters white wine

Salmon Wellington might be just the main course you are searching for. This pescatarian recipe serves 10. One serving contains 648 calories, 33g of protein, and 44g of fat. A mixture of egg plus 2 teaspoons water, pepper, tarragon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Preheat the oven to 350 degrees F.

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Oven

Melt the butter in a large skillet over medium heat.

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Butter

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Frying Pan

Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes.

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Red Onion

Tarragon

Leek

Onion

Add the wine, raise the heat to high and bring to a boil.

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Wine

Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside.

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Salt And Pepper

Let cool before using.

Unfold 1 pastry sheet and lay it on a lightly floured surface.

Brush 1 edge with the egg wash and overlap the other sheet by 2 inches.

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Egg

Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well.

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Salmon

Leek

Roll

Egg

Place the salmon parcel seam side down on a sheet pan.

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Salmon

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Frying Pan

Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown.

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Egg

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Oven

Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.

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Whipped Cream

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Oven

Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form.

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Cream

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Whisk

Bowl

Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

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Salt And Pepper

Mustard

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Whisk

Equipment

Ingredients

Servings:

egg plus 2 teaspoons water, for egg wash 1teaspoon

ground black pepper 237milliliters

heavy cream 3

leeks, washed and sliced 2sheets

puff pastry sheets, thawed 1

red onion, finely sliced 1kilograms

salmon fillet, skinless 1teaspoon

salt 1teaspoons

white pepper 118milliliters

white wine

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.