Salmon Wellington – An immaculate bite

What is Salmon Wellington (Salmon en Croute)?

French people use this fancy-sounding word än ‘kro͞ot, This refers to almost anything wrapped In the crust. Perfectly bakes flaky pie crusts and puff pastry. The British took something good and made it better. They then changed the name to honor it. Duke of Wellingtonconquered Napoleon at the famous Battle of Waterloo.

Ingredient list

1. seasoning – Butter is the best cooking oil (olive oil also works). Then season with onion, garlic, Worcestershire sauce, Creole seasoning, nutmeg, salt, and pepper.
2. spinach Add greens to your meals, boosting flavor and nutrition. Four 10-ounce packages of frozen spinach can be used in place of fresh spinach.
3. filling – Cream cheese is the umami base of the filling, goes well with the spinach, and keeps the salmon moist. Parmesan adds flavor and breadcrumbs absorb excess moisture.
4. salmon – Rich in omega-3s, melt-in-your-mouth delicious, and a heart-healthy option. Natural products are best, but don’t worry if you only have farmed products available. Other fish that have firm flesh and don’t fall apart are also suitable.
5. puff pastry – Frozen puff pastry sheets are quick, convenient, bake beautifully, and pack in all the deliciousness.
6. egg – Using egg wash makes this beauty even more appealing. It emits a golden glow and ranks at the top of the conspicuousness category.

How to make salmon wellington puff pastry

stuffed spinach

• Saute – Melt the butter and add the chopped onion and garlic. Fry for 3-4 minutes until soft and translucent. (Photo 1)
• season – Add Worcestershire sauce and season with Creole seasoning, nutmeg, salt, and pepper. Add the spinach and cook until almost wilted. (Photos 2-3)
• combine – Add cream cheese. Once the cream cheese has melted, add the Parmesan cheese and breadcrumbs. (Photos 4-5)
• nice – Mix everything together and adjust seasonings to taste. Remove from heat and let cool while you prepare the salmon fillets. (Photo 6)

assembly

• season Salmon fillet seasoned with salt and Creole flavor. As you know, I use Creole seasoning on everything. You can also try changing the taste with pepper. Place in the refrigerator while you cut the pie dough. (Photo 7)
• preheat Heat the oven to 190℃.
• Roll – Lightly flour a board or clean surface and roll the pastry into the desired shape. It depends on the size of the salmon. Make sure the pastry is long enough to go all the way around the fillets. (Photo 8)
• add salmon – Place each salmon fillet in the center of the puff pastry, leaving about 2 inches around the edges. (Photo 9)
• filling – Spoon the spinach mixture evenly over each salmon fillet, spreading it evenly and smoothing it so that the spinach mixture stays in place and doesn’t run down the sides. (Photo 10)
• wrap – Fold the corner of the pastry over the salmon, press to seal, and place seam side down on the baking sheet. (Photos 11-12)
• egg wash – Brush the top and sides of the pastry with egg wash and cut the top of the wrapped salmon with a sharp knife to create a vent for steam to escape. (Photos 13-14)
• bake – Place seam side down on a greased baking sheet lined with parchment paper. Bake for 20-30 minutes or until pastry is golden brown. While the salmon batter is baking, make the cream sauce. (Photos 15-16)

cream sauce

• heat Place a medium saucepan over medium heat and add the olive oil and butter.
• season – As soon as the butter melts, add the garlic and thyme and sauté for about 30 seconds or until fragrant. Add the cream, lemon juice, Dijon mustard, and wine, mix, and bring to a gentle simmer, stirring occasionally. Season with Creole seasoning (optional), salt, and pepper.
• boil Let stand for 3-4 minutes or until mixture reduces slightly. Remove from heat and serve with warm salmon.
• It’s rap – Remove the salmon from the oven and let it cool slightly before serving with the sauce.

recipe memo

1. Adding a pinch of lemon zest is a great flavor enhancer.
2. You can save a lot of time by thawing the puff pastry and cutting it several hours in advance. Wrap everything in plastic wrap and store in the refrigerator until you are ready to assemble everything.
3. a homemade pie crust Even if it doesn’t puff up, it will still be delicious.
4. Salmon is not the only fish in the sea. Feel free to substitute any firm fish fillet you have.

Preparation and storage

The spinach and cream cheese mix can be prepared in advance, even the day before. Salmon Wellington can also be assembled the day before and refrigerated until the next day, or frozen for up to 2-3 months. When ready to bake, brush with egg wash and place in the preheated oven.

To freeze, place on a flat plate or baking sheet and chill in the freezer until solid. Then wrap it in a sealable freezer bag. When ready to bake, thaw at room temperature for about 30 minutes or until the pastry begins to soften. Brush with egg wash and bake for about 20 minutes longer than the recipe suggests.

Leftovers can be stored in an airtight container in the refrigerator for several days. Microwaving usually makes pie crusts hard and soggy. For MHO, it is best to bake at 150℃ for about 15 minutes.

what to eat with salmon wellington

delicious smoked green beans and apple pecan salad Create perfect sides. and, coca cola cake For dessert, put it on top.

More super easy pie dough recipes

1. guava pastry
2. beef wellington
3. sausage roll
4. apple galette

This blog post was originally published in December 2021 and updated with additional tips and gorgeous photos.

by Imma