Salmon Wellington Recipe
Tried it? Rate this Recipe:
|
 This recipe for Salmon Wellington is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 clove garlic
1 shallot, roughly chopped
12 ounces cremini mushrooms
3 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoons creme fraiche or cream cheese
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Six 3-ounce center-cut salmon fillets, skinless
All-purpose flour, for dusting work surface
3 sheets puff pastry, defrosted if frozen
2 cups baby spinach leaves
1 egg, beaten with 1 teaspoon water
Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
Dill-and-Caper Creme Fraiche Sauce:
1 cup creme fraiche
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
Kosher salt and freshly ground black pepper
|
|
Directions: |
Directions:1. First, make the spinach filling. Melt the butter, and saute the diced onion until it’s soft and translucent.
2. Add the spinach, and cook it until it just wilts. Add the garlic, and cook for 30 seconds. Season with black pepper, and add the cream cheese. After the cream cheese melts, add the parmesan cheese and the breadcrumbs. Mix everything together and remove from heat.
3. Season the salmon fillets with salmon and pepper. Then roll out the pastry sheet on your counter, cut it into halves (or in a size that’s good enough to fit the salmon and the filling).
4. Place each salmon fillet in the center of the puff pastry sheet and leave about 2 inches around the edges. If the puff pastry sheet is not big enough, you can roll it out.
5. Top each salmon fillet Dijon mustard and with the spinach mixture using a spoon, spread it evenly. Brush the edges of the puff pastry sheets with a beaten egg, and fold it as shown in the image below.
6. Place the salmon on a greased or lined with parchment paper baking sheet seam side down. And make crosshatch slits on the top of each Wellington using a sharp knife.
7. Bake at 200°C (390°F) for 30 minutes or until the pastry is golden.
8. Create Dill-and-Caper Creme Fraiche Sauce and drizzled over |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour 15 minutes |
|
