Salmon Wellington
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsp
Unsalted Butter3 tbsps
Olive Oil1 cup
White Wine1 large
Egg1 tsp
Water2 tsps
Granulated SugarDirections:
1
Preheat the oven to 350 degrees F
2
Melt the butter in the olive oil in a large skillet over medium-high heat
3
Add the leek and tarragon and cook until the leek is wilted, about 5 minutes
4
Add the wine and bring to a boil
5
Let the liquid cook off, season with salt and pepper, remove from the heat, and set aside to cool
6
Roll the pastry out on a floured surface until it's big enough to fold around the salmon
7
Spoon the cooled leek mixture down the center of the pastry and place the salmon on top of the leeks
8
Beat the egg lightly with 1 teaspoon water
9
Brush the edges of the pastry and fold the dough over the salmon; press the edges well to seal
10
Place the salmon, seam side down, on a baking sheet
11
Brush all over with the egg wash and bake until the pastry is puffed and golden brown, about 30 to 40 minutes
12
Serve with the Pan Seared Beets and Beet Greens Remove the beet greens, wash them well, and set aside
13
Peel the beets and cut them into medium sized chunks
14
Put half of the oil into a large skillet and place it over high heat until hot, about 1 minute
15
Add the beets and cook for 5 minutes, shaking the skillet often
16
Reduce the heat to low, add the sugar, season with salt and pepper, and cover
17
Cook until tender, about 10 minutes; set aside and keep warm
18
Heat the remaining oil in the skillet over high heat for 1 minute
19
Add the beet greens all at once and season with salt and pepper
20
Cook just until the greens have wilted, about 2 minutes
21
Serve the beets and beet greens together