Salmon Wellington (Salmon in Puff Pastry) with Mushroom Duxelles
This recipe is the one that my son requests the most. You could also call this "Salmon Wellington" because the fish wrapped in puff pastry, with a bottom layer of "Duxelles". The mushrooms are cooked with shallots, white wine and cream. I love that filling so much, that I've been known to use it for an appetizer on crackers or puff pastry bites. Sometimes, I make a hollandaise sauce, or just serve it all by itself. Best of all, I can prepare this up to a day ahead, pop it in the oven when my guests arrive and relax and enjoy the evening.
Servings 4
Ingredients
- 4 fillets fresh salmon 4 to 6-ounces each; , skin removed
- 1 sheet puff pastry sheet 10-inch x 16-inch (26-centimeters x 40-centimeters
For the egg wash:
- 1 egg mixed with a little water for the egg wash
Mushroom Duxelles
- 8 ounces fresh cremini mushrooms approximately 2 cups
- 3 tsp Salt to taste
- 2 tablespoons unsalted butter
- 1/4 cup shallots finely diced
- 2 tablespoons white wine or dry vermouth
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 cup whipping cream
Instructions
For the mushroom duxelles:
- Rinse and thoroughly pat dry cremini mushrooms before using a food processor (or sharp knife) to finely mince.
- Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
- Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes.
- Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup.
- Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes.
For the salmon:
- Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable.
- Spread 1/4 cup mushroom duxelles evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt.
- Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close.
- Brush with the egg wash and cut a few narrow slits on top of the pastry.
- I brushed an egg wash over each wellington, to give a lovely golden color to the pastry.
- Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown.
Notes
Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked.
These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!
If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry.