Salmon wellington - Le Coup de Grâce

Salmon wellington

Preparation :25 min Cooking :25 min
Difficulty :medium
Servings :4 to 6

Ingredients

  • 2 tablespoons butter
  • 2 large shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups white mushrooms (about 8 large), chopped
  • 16 cups baby spinach
  • 150g Boursin cheese shallot and chives
  • 100g cream cheese
  • 1 tablespoon breadcrumbs
  • 400g puff pastry sheets cut in half
  • 2 salmon fillets of about 375g, skin removed
  • 1 egg beaten
  • Salt and pepper from the mill

Preparation

  • Preheat oven to 425 °F. Cover baking sheet with parchment paper.
  • In a skillet heated over medium heat, melt the butter and add the shallots and garlic. Cook for 2 to 3 minutes, stirring.
  • Add the mushrooms and mix. Cook for 5 to 6 minutes, stirring, to remove the water from the mushrooms. Season with salt and pepper.
  • Add the spinach, mix and continue cooking for 4 to 5 minutes to remove the water.
  • Remove from heat and add the cream cheese, Boursin cheese and bread crumbs. Mix for a few minutes until a homogeneous texture is obtained. Taste and adjust seasoning if necessary. Set aside.
  • On a lightly floured work surface, roll down the puff pastry to obtain 2 sheets of 30 cm by 30 cm. Salt and pepper the salmon fillets on both sides and place in the center of the sheets.
  • Pour the spinach mixture on top of the salmon fillets and spread over the fish (and only the fish).
  • Fold the dough from the top to the center and the bottom over. Lightly baste the ends with water and press lightly to seal.
  • Cut the excess dough on the sides keeping about 2 cm. Fold the dough inward and press firmly to make it stick. Place the fillets on the baking tray by turning them over, so that the nice side of the dough is on top. Space the salmon well on the baking sheet to ensure even cooking.
  • Using a knife, scar a checkered pattern on the top of the dough making shallow lines. Brush the top of the dough with the egg.
  • Place in the oven and bake for about 25 minutes or until the dough is golden brown and the salmon has an internal temperature of 70 ° C (158 ° F). Serve immediately!
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Our wine stewards suggest

+- 30$Ravines Riesling Finger Lakes 2014

Ah my friends, I still take you to discover the wine world. You probably know the wines of California, Oregon or Washington, but do you know the wines of the New York area? Are you surprised? Let me introduce you to a great Riesling from the Finger Lake area, the Ravine. Powerful nose with mediterranean, empyreumatic and tropical notes. The palate is straight, dry, classic, enveloping ... with a salmon wellington, a pure delight!

Saison, Pie Braque, 6.6%

With its classic aromas of lemon and pepper, this rustic Saison will complement the salmon, spinach and Boursin in the recipe. Its cereal notes will recall the crust surrounding the fish. Dry enough and offering a great effervescence, it will be more digestible with your salmon.

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