Everyone knows beef Wellington, but why not try the lighter, yet luxurious, fish version of this traditional recipe?
Ingredients (serves 4)
- 4-6 oz Skinless Salmon Fillets
- 2 sheets of frozen puff pastry, thawed and lightly floured
- 2 minced shallots
- 1 egg, beaten (for glaze)
- 1/2 cup white wine
- 1/2 cup white wine vinegar
- 1 stick of butter
- 5 tablespoons of seasoning: mix tarragon, minced garlic, thyme, salt and pepper
Preparation
- Preheat the oven to 400 degrees F and place a baking sheet in a tray.
- Make four 12×6-inch rectangles out of the pastry sheets.
- Place a salmon fillet in the center of each rectangle and apply the seasoning.
- Add 4 spoons of shallots on top and fold the pastry over the salmon.
- Place the wrapped fillets on the tray with the seam down to keep them from unfolding.
- Brush with egg and cut small slits on the sides, allowing steam to escape.
- Bake until the pastry is golden brown and the salmon flakes easily.
- While it bakes mix the wine, vinegar, and remaining spoon of shallots in a small saucepan for about 10 minutes until it’s reduced. Remove from the flame and slowly add in the butter. Serve the Wellingtons with the sauce poured over the plate.
