Make and share this Salmon Wellington recipe from Food.com.
Provided by Hag chef
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 940.6, Fat 68.9, SaturatedFat 32.5, Cholesterol 321, Sodium 658.3, Carbohydrate 30.3, Fiber 2.1, Sugar 1.1, Protein 50.7
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