English Salmon Wellington

 

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Ingredients

Packaged frozen puff pastry 18 ounces, thawed
Salmon fillets – 4, 1-inch thick, 6 ounce each
Shallots - 6 tablespoons, minced
Fresh tarragon - 6 teaspoons, chopped
Egg – 1,beaten to blend (for glaze)
Dry white wine - 1/2 cup
White wine vinegar - 1/2 cup
Butter - 1/2 cup, chilled, diced
Salt – 1/8 teaspoon
Pepper – 1/8 teaspoon

Directions

Roll out each pastry sheet on lightly floured surface to 12-inch square.

Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge.

Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze.

Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry.

Place pastries, seam side down, on baking sheet. Brush with glaze.

In a preheated oven bake pastries at about 250 degrees centigrade until dough is golden brown, about 20 minutes. Remove from oven. Allow to for 10 minutes.

In a small saucepan, boil wine, vinegar and 2 tablespoons shallots until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat.

Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.

Cut pastries into thirds. Place sauce and pastries on 4 plates.

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(Source: ifood.tv)