Salmon Wellington
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 package frozen puff pastry (2 squares or 2 sheets), thawed
  • 600g skinless salmon fillet
  • 3 green onions, minced
  • 3 tablespoons fresh tarragon, chopped, divided
  • 1 egg beaten to blend (for glaze)
  • 1 big shallot, minced
  • ¾ cup dry white wine
  • ¾ cup chicken stock
  • ¾ cup heavy cream
  • ¼ tsp white wine vinegar
Instructions
  1. Salmon:
  2. Preheat oven to 425°F.
  3. If using pastry sheets: Lay 1 sheet of puff pastry on a baking sheet lined with a piece of parchment paper with the long edge facing you.
  4. If using pastry squares: Roll both squares of pastry to form a rectangle a little larger than the salmon fillet. Place one square on a baking sheet lined with parchment paper with the long edge facing you.
  5. Pat dry the salmon fillet and place it over the pastry on the parchment paper. Season with salt and pepper. Spread the the green onions and 1½ tbsp. of tarragon over the salmon.
  6. Brush the dough around the fish with the egg and cover it with the second dough rectangle.
  7. Press the edges to seal. Trim the edges, leaving a 1-inch/2.5 cm border. With a fork, press the edges of the fish.
  8. Make decorations with the dough scraps. Brush with the beaten egg.
  9. Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes.
  10. Sauce:
  11. Meanwhile, boil shallot, wine and chicken stock in heavy small saucepan until liquid is reduced, about 8 minutes. Slowly add cream in a few batches, whisking until combined before adding more. Whisk in the vinegar and the remaingin 1½ tbsp. tarragon. Season sauce with salt and pepper.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/easy-salmon-wellington/