Salmon Wellington Print Email

Simple elegance! Sautéed mushrooms over a mustard dill salmon filet, all wrapped-up in fresh pastry. Easy.

Two 6-8 oz boneless, skinless salmon fillets
1 pkg. puff pastry, DuFour preferred
2 TBS shallots, minced
1 TBS butter
2.5 cups sliced mushrooms
Chef Mick's Z Blend Seasoning, or sea salt, white pepper and herbs - to taste
1-2 TBS minced fresh parsley
honey mustard, or gourmet mustard of your choice
1 TBS fresh dill, to taste
1 egg, well beaten with 1 tsp water
1 pkg Tony's Hollandaise sauce

Have your butcher remove the skin and pin bones from salmon fillets. Thaw pastry according to package directions and prepare all ingredients.

In a heavy, stick-free skillet over medium high heat, sauté shallots in butter to soften, add mushrooms with pinches of salt and white pepper, and more butter if desired. Cook mushrooms to release liquid and begin to brown. Taste and adjust seasoning, toss with parsley and cool.

Season salmon to taste. Coat the tops with approximately 1 TBS honey mustard, or gourmet mustard of your choice and sprinkle with chopped fresh dill to taste.

Gently lay pastry on a floured surface, rolling gently if needed. Cut into rectangles large enough to wrap each fillet, save trimmings.

Place half of mushrooms in the center of each sheet of pastry, placing prepared salmon on top, mustard touching mushrooms. Moisten the edges of the pastry with water and wrap well, stretching the dough lightly and sticking the damp pastry together. Place folds-side down on a parchment-lined sheet. Decorate with puff pastry shapes as desired, moistening to secure.

Brush well with beaten egg and rest in refrigerator for 30 minutes as oven preheats. Roast at 425 degrees until golden brown and about 140° internal (convection fan on if available, approx. 15-20 minutes - rotate at least once for even browning). Rest for 5 minutes and serve with warmed hollandaise. Serves 2 -

Chef Mick (Michaelangelo) Rosacci, --

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