Salmon Wellington

Looking to impress your guests with a sophisticated and delicious dish? Look no further than my latest recipe for Salmon Wellington! Also known as "saumon en croûte" or "coulibiac," this dish features tender salmon wrapped in a flaky crust, creating a beautiful and impressive presentation. Salmon Wellington can be prepared using different types of pastry, such as phyllo dough, brioche, or puff pastry. However, if you opt for puff pastry, I recommend wrapping the salmon in crepes first for an extra layer of flavor and moisture. When preparing the pastry sheet for your Salmon Wellington, make sure it is rolled out to a thickness no more than 0.12 inch/3mm. This will ensure a perfect balance between the crispy crust and the succulent salmon filling. For baking, I suggest placing the assembled Salmon Wellington on a baking tray lined with parchment paper or a perforated baking mat. This will help ensure even cooking and prevent the pastry from sticking to the tray. A pizza stone is preferred. Are you ready to elevate your culinary skills and delight your taste buds with this exquisite Salmon Wellington recipe? Stay tuned for my upcoming video where I'll guide you through the step-by-step process.

Salmon Wellington

Course: Entrees
Cuisine: French
Keyword: coulibiac, salmon, Wellington
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 5
Calories: 300kcal
A stunning dish!
Print Recipe

Equipment

  • 1 Food processor
  • 2 Baking trays
  • 1 Rubber spatula
  • 1 Offset spatula
  • 1 Small saucepan
  • 1 Small whisk

Ingredients

  • 500 g Salmon filet, skinned & boned
  • 6 each Phyllo dough sheets
  • 30 g Butter, melted

Scallop Spinach Mousseline

  • 225 g Scallops
  • 60 g Egg whites
  • 100 g Heavy cream
  • 80 g Butter, softened
  • 8 g Salt
  • 60 g Spinach

Beurre Blanc

  • 125 g Chardonnay
  • 50 g White wine vinegar
  • 30 g Shallots, chopped
  • 200 g Butter, cubed

Instructions

Scallop Spinach Mousseline

  • Blanch spinach, drained and squeeze out any remaining moisture using paper towels; chill. In a food processor, puree scallops with salt, add egg whites, cream, butter and spinach; refrigerate until ready to use.

Montage

  • Searing fish remains optional. Carefully, lay phyllo dough sheet onto work surface and brush with butter generously. Repeat until done. Pipe out scallop spinach mousseline slightly larger than the fish filet, and perpendicular to the sheets width. Cover with remaining mousseline, and roll into a log; seal sides using more butter. Prick a few times the Wellington using a tooth pic. Chill an hour or for up to a day prior baking.

Beurre Blanc

  • In a small saucepan, reduce Chardonnay, vinegar, shallots, add some herbs such as thyme, a bay leaf and a few black peppercorns. Lower the heat to medium-low and whisk in cold butter (a few cubes at the time). Whisk swiftly making sure that the mixture never boil and stay around 122ºF/50ºC. Season with salt to taste. Sieve and keep just warm; whisking every so often. If it separates for some reasons, blend using an immersion blender to smooth out.

Searing & Baking

  • Preheat oven to 425ºF/220ºC. In a hot and large oven-proof non-stick frying pan or sautoire, drizzle some oil and sear the Wellington for about a minute on each side and pop in the oven for 26 minutes or until internal temperature reaches 118ºF/48ºC. (Reduce baking time to 22 min if the fish filet has been previously seared). Remove wellington from pan and let rest on cooling rack for 10 min before cutting.

Plating

  • Slice Wellington crust with a serrated knife first and swap to carving knife before going through the fish. Serve with beurre blanc and chives. Enjoy!

Nutrition

Serving: 150g | Calories: 300kcal

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