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!
Legal
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
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
Cook’n with Class Brandade “Souffle”
December 16, 2015
Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It's usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread. …
Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce
February 7, 2017
Delicate salmon and sole in braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.…
English Origins for a French Style Potted Salmon Recipe
August 24, 2017
A dish of potted salmon might sound a little more British than French, but David's idea was to create a pink-on-pink meal. The potted salmon appetizer led off the evening paired with a rosé from Mirabeau Wine. …
No Comment