Saucy Salmon Wellington Food

SALMON WELLINGTON WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
• Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash.
• Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows
• Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.
• Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside.
• Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in the olive oil in a large skillet over medium-high heat. Add the leek and tarragon and cook until the leek is wilted, about 5 minutes. Add the wine and bring to a boil. Let the liquid cook off, season with salt and pepper, remove from the heat, and set aside to cool.
• Roll the pastry out on a floured surface until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry and place the salmon on top of the leeks. Beat the egg lightly with 1 teaspoon water. Brush the edges of the pastry and fold the dough over the salmon; press the edges well to seal. Place the salmon, seam side down, on a baking sheet. Brush all over with the egg wash and bake until the pastry is puffed and golden brown, about 30 to 40 minutes.
• Serve with the Pan Seared Beets and Beet Greens
• Remove the beet greens, wash them well, and set aside.
• Peel the beets and cut them into medium sized chunks. Put half of the oil into a large skillet and place it over high heat until hot, about 1 minute. Add the beets and cook for 5 minutes, shaking the skillet often. Reduce the heat to low, add the sugar, season with salt and pepper, and cover. Cook until tender, about 10 minutes; set aside and keep warm. Heat the remaining oil in the skillet over high heat for 1 minute. Add the beet greens all at once and season with salt and pepper. Cook just until the greens have wilted, about 2 minutes. Serve the beets and beet greens together.

SALMON WELLINGTONS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
• Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
• Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
• On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
• Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
• Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
• In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.

SALMON WELLINGTON

Steps:

• Stuffing.
• In a food processor, whirl cubed halibut with egg white until smooth.
• Blend in whipping cream, lemon juice, chervil, salt and pepper.
• Refrigerate in an airtight container for at least 1 hour or for up to 4 hours.
• Salmon Wellington.
• Preheat oven to 400°F (200°C).
• Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate.
• Trim spinach, removing stems; rinse and shake off excess water.
• In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted.
• Arrange in single layer on paper towels; pat dry.
• On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square.
• Place on sheet of parchment paper large enough to cover large rimless baking sheet.
• Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges.
• Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.
• Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry.
• Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly.
• Place roll and paper on rimmed baking sheet.
• Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.
• Brush lightly with egg wash.
• Bake in centre of oven for about 30 minutes or until golden and crisp.
• To serve, trim off ends and cut pastry package crosswise into 8 slices.
• Pool one-quarter of the sauce onto each warmed plate.
• Arrange 2 slices per serving on top of sauce.
• Shallot Cream Sauce.
• Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated.
• Add cream; simmer until reduced by half, about 4 minutes.
• Whisking constantly, add butter, a few cubes at a time, to make creamy sauce.
• Add pepper.

THE BEST SALMON WELLINGTON

Steps:

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

SALMON WELLINGTON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
• Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
• Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

SALMON WELLINGTON

Steps:

• Preheat oven to 425 degrees. Roll out pastry on a floured surface to create 4 12x6 squares. Place 1 salmon fillet in the centre of each rectangle about 3 inches in from and parallel to 1 short edge.
• Sprinkle each fillet with salt and pepper, 1 Tbsp of shallots and 1 tsp each of tarragon and dill. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over and roll up pastry to enclose fillets. Seal edges of pastry and place seam side down on baking sheet then brush the tops with glaze.
• Bake pastries until dough is golden brown, about 20 minutes. Remove from oven and let stand for 10 minutes.
• Meanwhile, boil wine, vinegar and 2 Tbsps of shallots in a saucepan until liquid is reduced to 6 Tbsps, about 8 minutes.
• Remove pan from heat. Add butter 1 piece at a time whisking until melted before adding next piece.
• Whisk in 2 Tsps of tarragon and then season sauce with salt and pepper. Spoon sauce over salmon wellingtons before serving.

SAUCY SALMON WELLINGTON

Steps:

• Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
• Add mushrooms and cook, stirring, until most of the liquid has evaporated.
• Season to taste.
• Remove to bowl and chill.
• *Fillingmay be refrigerated up to 2 days or may be frozen.
• Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
• Cut into 4 rectangles.
• Repeat with remaining dough.
• Place salmon fillets on a greased baking sheet.
• Tuck the thinner parts of fillet underneath, making them all the same thickness.
• Divide mushroom onion filling among the fillets and spread evenly on top.
• Cover each with a rectangle of pastry.
• Tuck 1/2 inch of pastry under fillets; trim off excess dough.
• Do not cover the entire bottom with pastry or it will become soggy.
• Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
• Re-roll scraps of pastry and cut out small decorations.
• Place on Wellingtons and glaze the entire pastry again.
• *Maybe refrigerated up to 8 hours.
• Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
• Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
• Slowly whisk in the cream.
• Simmer, stirring occasionally, until sauce thickens to desired consistency.
• This will take a little time, but as the water evaporates from the cream, it will thicken.
• Season to taste with salt and pepper.
• Stir in chives or parsley.
• Reheat before serving.
• If sauce becomes too thick, thin down with additional wine or cream.
• Serve hot.
• Before serving, bring Wellingtons to room temperature for 1 hour.
• Preheat oven to 425F.
• Bake Wellingtons for 20-25 minutes or until the pastry is golden.
• At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
• Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
• The Fine Art of Cooking involves personal choice.
• Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
• As with any recipe, you may find your personal intervention will be necessary.
• Bon Appetit!