Savory Salmon En Croute with White Wine Sauce

Saucy Salmon Wellington Recipe

Description

Indulge in the exquisite flavors of our Saucy Salmon Wellington, a delightful dish perfect for weeknight dinners. Encased in flaky puff pastry, this recipe combines succulent salmon fillets with a savory mushroom and onion filling, all smothered in a luscious white wine sauce. Elevate your culinary skills with this impressive yet straightforward recipe from lovewithrecipes.com.

• Cook Time: 20 minutes
• Prep Time: 1 hour
• Total Time: 1 hour and 20 minutes
• Servings: 8
• Calories per Serving: 769.7
• Rating: ⭐⭐⭐⭐⭐ (5/5)

Ingredients

• 8 salmon fillets
• 1 sheet puff pastry
• 1 tablespoon butter
• 3 cups chopped mushrooms
• 1 onion, finely chopped
• 1/4 cup dry white wine
• 2 tablespoons white vinegar
• 6 shallots, minced
• 6 tablespoons heavy cream
• Salt, to taste
• White pepper, to taste
• 1 1/2 tablespoons chopped parsley
• 1 egg yolk (for glaze)

Instructions

1. Prepare Mushroom Onion Filling:

   Related Articles

   • 
     Creamy Broccoli Delight: Easy Low-Carb Pizza Pie 🥦🍕
   • 
     Lobster Delight: Elegant Florentine Crepes
   • 
     Tender Tomato Swiss Steak: A Slow-Cooked Delight 🍅🥩
   • 
     Garlic Butter Green Beans: Quick & Flavorful Side Dish
   • In a skillet, melt butter and sauté the onion until lightly browned.
   • Add mushrooms and cook until most of the liquid evaporates.
   • Season with salt and white pepper.
   • Transfer to a bowl and chill.
   • Filling may be refrigerated for up to 2 days or frozen.

2. Prepare Pastry and Salmon:

   • Roll out half of the puff pastry on a floured surface into a 14×12-inch rectangle.
   • Cut into 4 smaller rectangles.
   • Repeat with the remaining pastry.
   • Place salmon fillets on a greased baking sheet, tucking the thinner parts underneath to even out thickness.
   • Divide the mushroom onion filling among the fillets and spread evenly.
   • Cover each fillet with a rectangle of pastry, tucking edges underneath.
   • Brush with egg yolk glaze.
   • May be refrigerated for up to 8 hours.

3. Make White Wine Sauce:

   • In a saucepan, combine white wine, vinegar, and shallots.
   • Bring to a boil, then simmer until reduced to 4 tablespoons.
   • Slowly whisk in heavy cream and simmer until thickened.
   • Season with salt and pepper, then stir in chopped parsley.
   • Reheat before serving, thinning with additional wine or cream if necessary.

4. Bake Salmon Wellington:

   • Bring Wellingtons to room temperature for 1 hour before baking.
   • Preheat oven to 425°F (220°C).
   • Bake for 20-25 minutes or until pastry is golden and salmon is cooked through.
   • If fillets are 3/4 inch thick, they should be moist and flaky.

5. Serve:

   • Spoon a small amount of white wine sauce onto each plate.
   • Place Salmon Wellingtons on top of the sauce.
   • Serve hot, garnished with additional parsley if desired.
   • Enjoy the exquisite flavors of this Saucy Salmon Wellington!

Chef’s Tips

• For an extra burst of flavor, add a splash of lemon juice to the white wine sauce.
• Ensure the pastry is well-sealed around the salmon fillets to prevent leakage during baking.
• Experiment with different herbs and seasonings in the mushroom onion filling to suit your taste preferences.
• Serve with steamed vegetables or a fresh salad for a complete and balanced meal.

Bon Appétit! 🍽️