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)
- 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
- 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.