David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Salmon Wellington – Salmon en Crôute

Salmon Wellington 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

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.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Dish
Cuisine French
Servings 4 people

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
  • 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 minced
  • juice of 1 Lime
  • 1/2 cup (120ml) Dry White Wine
  • 3/4 cup (175ml) Heavy Cream
  • 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.
Keyword Puff Pastry, Salmon, Seafood Recipes
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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