Salmon Wellington
Course: Entrees
Cuisine: French
Keyword: coulibiac, salmon, Wellington
Prep Time: 1 hour hour
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 5
Calories: 300kcal
A stunning dish!
Print Recipe
1 Food processor
2 Baking trays
1 Rubber spatula
1 Offset spatula
1 Small saucepan
1 Small whisk
- 500 g Salmon filet, skinned & boned
- 6 each Phyllo dough sheets
- 30 g Butter, melted
Scallop Spinach Mousseline
- 225 g Scallops or shrimps
- 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
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.
Serving: 150g | Calories: 300kcal