Recipes

Salmon Wellington

Salmon Wellington - Bruno Albouze - THE REAL DEAL

Salmon Wellington Recipe
Salmon Wellington (saumon en croûte or coulibiac) can be wrapped in phyllo dough, brioche or puff pastry. If using puff pastry though, wrap in crepes first. Make pastry sheet not thicker than 0.12 inch/3mm. Bake on baking tray lined with parchment or perforated baking mat. Use a pizza stone to ensure pastry doneness.

Serves 4/5.
1.2 lb. (500g) salmon filet
6 ea. phyllo dough sheets
≈2 Tbsp (30g) melted butter or oil.

Scallop Spinach Mousseline
8 ounces (225g) scallops or shrimp, cold
2 ea. (60g) egg whites, cold
0.4 ea. (100g) heavy cream, cold
5.5 Tbsp (80g) butter, softened
1.5 tsp (8g) salt
2 ounces (60g) spinach, blanched, drained and squeezed in papper towels. Spinach puree can be use as well.

In a food processor, blend chilled scallops. Add egg whites, salt, cream, butter and spinach; chill. Skip the searing fish step; it is unecessary.
Carefully, lay phyllo dough sheet onto work surface and brush with butter generously. Repeat until done. Pipe out mousseline sligtly larger than the fish filet perpenducular to the sheets width and cover with remaining mousseline. Roll into a log and seal sides using more butter. Using a tooth pic prick top a couple of times. Chill an hour or up to a day before searing and baking.

Preheat oven to 425ºF/220ºC. In a hot and large oven-proof non-stick frying pan or sautoire, drizzle some oil and sear the Wellington for about a minute on each side and pop in the oven for 26 minutes or until internal temperature reaches 118ºF/48ºC. (Reduce baking time to 22 min if the fish filet has been previously seared).
Remove wellington from pan and let rest on cooling rack for 10 min before cutting.

NOTE: In order to end up with clean cuts, slice wellington crust with a serrated knife first and swap to carving knife before going through the fish. Serve with beurre blanc and chives. Enjoy!

Beurre Blanc
1/2 cup (125g) white wine
3 Tbsp (50g) white wine vinegar
1 ea. shallot, chopped
A few black peppercorns
1 thyme sprig and bay leaf (optional)
13 Tbsp (200g) butter, cubed and cold.
Minced chives for garnishing.

Make beurre blanc 15 min before serving. Reduce wine, vinegar, shallots, herbs and pepper to a tablespoon (almost to dry). Lower the heat to medium-low and whisk in cold butter (a few cubes at the time). Give a great emulsion making sure the mixture never boil nor go over 122ºF/50ºC. Seson with salt to taste. Sieve and keep just warm; whisking every so often. If it separates for some reasons, blend using an immersion blender to smooth out.

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