Salmon Wellington – Salmon en Crôute
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteIt’s hard to pin down the exact culinary origins of Beef Wellington. In a straw poll, most people would consider the dish to be typically British. After all, the Duke of Wellington has his name associated with this meat baked in a crust (en crôute). But, wait aren’t French chefs renowned for their skills in pastry-making skills? To confuse matters there are no cookbook references until the Los Angeles Times published a similar beef recipe in 1903!
My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was “born” out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit, and it remains a crowd pleaser for any dinner party.
Salmon Wellington (en Crôute)
This classic seafood dish is a bit of a nod to old school recipes (think Julia Child) and definitely, a dinner party hit.
Ingredients
- 1 lb (450g) Salmon Fillet skin and bones removed
- 1 Dover sole fillet cut into 1-inch pieces
- 2 sea scallops
- 1/4 lb (110g) raw shrimp shelled and deveined
- 2 egg yolks
- 1/4 cup (60ml) heavy cream (35%)
- zest of 1 lime reserve lime for juice below
- 2 tbsp + fresh tarragon chopped, plus additional for garnish
- 1 sheet all-butter puff pastry thawed
- salt and pepper
- 2 tbsp butter
- 1 large shallot(s) minced
- juice of 1 lime
- 1/2 cup (120ml) dry white wine
- 3/4 cup (175ml) heavy cream (35%)
- 1 egg yolk mixed with 1 teaspoon water
Instructions
- Cut salmon into 4 equal-sized rectangular portions (do not make long, skinny pieces); set aside.
- Combine sole, scallops, and shrimp in the food processor and pulse 5 times.
- Add yolks, cream, lime zest, and tarragon; purée to a smooth, thick paste but don’t over-process.
- Preheat oven to 400°F (200°C).
- Roll out puff pastry sheet to a 10-inch by 18-inch rectangle and divide into four 5-inch by 9-inch pieces.
- Trim corners to create an elongated octagon.
- Divide the puréed sole/shrimp mixture among the pastry sheets placing in the center of the pastry... think of it as a pillow for the salmon.
- Top each with a piece of salmon, skinned side up.
- Fold the sides and ends over the fish, seal the corners by pinching them, and turn over onto a baking sheet.
- Brush tops with the egg wash and bake for 20 minutes.
- While salmon is cooking, sauté the shallot in the butter until clear.
- Add wine and lime juice, reducing to 3 tablespoons.
- Add cream, season with salt and pepper, and reduce slightly.
- Strain cream sauce into a clean bowl and divided among four heated dinner plates.
- Top with salmon, garnish with additional chopped tarragon, and serve immediately.
Tried this recipe?Let us know how it was!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Join Artist Jill Douglas for Painting in ProvenceRelated Provence Articles
Market Day Fish Recipe: Salmon and Prawn Filo Parcels
September 5, 2017
Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.…
Mediterranean Sea Bass with Olives and Tomatoes
March 15, 2019
The key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.…
Market-Inspired Salmon with Onion Compote
July 15, 2020
The following salmon recipe was definitely market-inspired. I created the onion compote with tiny I’itoi (pronounced ee-EE-toy) onions an old-world crop.…
A Summer Salmon Salad with Citrus and Mango
June 16, 2020
As Louisiana's "Queen of Condiments," her mission is to make cooking approachable via cooking classes in Baton Rouge, New Orleans and Covington. Her website Kitchen Confidence with Lili is an excellent resource for delicious recipes, including the one below for Salmon Salad with Citrus and Mango.…
No Comment