Salmon Wellington
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Butter2 tbsps
Tarragon (dried)1 cup
White Wine1 tsp
Salt1 tsp
Ground Black Pepper1
Egg1 cup
Heavy Cream1 tbsp
Dijon Mustard1 tsp
White PepperDirections:
1
Preheat the oven to 350 degrees F
2
Melt the butter in a large skillet over medium heat
3
Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes
4
Add the wine, raise the heat to high and bring to a boil
5
Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside
6
Let cool before using
7
Unfold 1 pastry sheet and lay it on a lightly floured surface
8
Brush 1 edge with the egg wash and overlap the other sheet by 2 inches
9
Roll the pastry out until it's big enough to fold around the salmon
10
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
11
Egg wash the edges to seal and press well
12
Place the salmon parcel seam side down on a sheet pan
13
Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown
14
Remove from the oven and let sit for 15 minutes before slicing
15
Slice and serve with Dijon Whipped Cream
16
Chef: Dan Smith and Steve McDonagh Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form
17
Add the mustard, salt and pepper and continue to whisk until stiff peaks form
18
Refrigerate until ready to use