Salmon Wellington with White Wine Cream Sauce is a fancy and elegant dish that is perfect for special occasions or dinner parties. The salmon is wrapped in puff pastry and baked until flaky and golden brown. The dish is served with a rich and flavorful white wine cream sauce. It’s a delicious way to enjoy salmon and impress your guests.
Yield: 6 servings
- 20g unsalted butter
- 1 tsp extra virgin olive oil
- 2 eschalots, finely chopped
- 300g mixed mushrooms, finely chopped
- 120g mascarpone
- Finely grated zest of 1 lemon
- 2 tbs each chopped tarragon, parsley & chives
- 2 sheets frozen butter puff pastry, thawed
- 1kg skinless centre cut salmon fillet, pin-boned
- 1 egg, lightly beaten with 1 tsp cold water
- Rocket leaves, to serve
WHITE WINE CREAM SAUCE :
- 50g cold unsalted butter, chopped, plus 15g extra
- 1 eschalot, finely chopped
- 150ml white wine
- 200ml good-quality chicken or fish stock
- 100ml thickened cream
- 1 tbs each chopped parsley & chives
1. Heat butter and oil in a frypan over medium heat. Add eschalot and cook, stirring, for 2 minutes, then add the mushroom and cook for 10-12 minutes until all liquid has evaporated from the vegetables. Cool completely, then stir in mascarpone, lemon zest, herbs. Season.
2. Preheat oven to 200°C. Line a baking tray with baking paper.
3. Place 1 pastry sheet on prepared tray (leave the 2nd sheet in the fridge to keep cool) and prick all over with a fork. Bake for 20 minutes or until crisp and golden. Remove from oven and cool completely. Remove remaining pastry from the fridge.
4. Spread half the mushroom mixture over the cooled pastry base, leaving a 5cm border, and place salmon on top. Spread remaining mushroom mixture over top and sides of salmon and drape over the 2nd sheet of pastry, tucking under pastry base. Brush all over with egg wash and chill for 30 minutes.
5. Remove Wellington from the fridge and bake for 30-35 minutes, then reduce oven to 180°C and cook for a further 10 minutes until the pastry is crisp and golden. Remove from oven and rest for 10 minutes before serving.