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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.
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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