Salmon Wellington – Salmon en Crôute
It’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.
- 1lb (450g) Salmon Filletskin and bones removed
- 1 Dover sole filletcut into 1-inch pieces
- 2 sea scallops
- 1/4lb (110g) raw shrimpshelled and deveined
- 2 Egg Yolks
- 1/4cup (60ml) Heavy Cream
- zest of 1 Limereserve lime for juice below
- 2tbsp + Fresh Tarragonchopped, plus additional for garnish
- 1sheet All-Butter Puff Pastrythawed
- Salt and Pepper
- 2tbsp Butter
- 1large shallotminced
- juice of 1 Lime
- 1/2cup (120ml) Dry White Wine
- 3/4cup (175ml) Heavy Cream
- 1 Egg Yolkmixed with 1 teaspoon water