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King Salmon Wellington
3
lbs. Salmon fillet, boned and skinned cut into 6 equal
pieces
3 Sheets Puff Pastry 8”-14” in size
1 lb. Fresh Scallops
¾ C heavy cream
2 Egg Whites
1 T Shallot Puree’
1 T Lemon Juice
½ T Thyme
½ T Oregano
Dash of Tabasco
Dash of Worcestershire
Salt & Pepper to taste
2 C Fresh Spinach Leaves (no stems)
6 Even Piles Egg Wash (2 eggs ¼ C cream)
1. In blender, puree’ scallops to a paste, add cold egg
white and blend 10 seconds. Slowly add cold cream and
blend 15 seconds. Add the rest of the ingredients and
blend 10 seconds. ( MUST KEEP THIS COLD.)
2. Cut Pastry into 6 even pieces; cut a pocket in salmon
fillet, fill pocket with scallop mixture evenly into six
equal pieces of salmon
3. Brush pastry with egg wash
4. Place 1/6 of spinach on each sheet of pastry, place
salmon skin side up on top of spinach, sprinkle with salt
and pepper
5. Wrap salmon pieces in the dough and seal the edges
6. Brush with egg wash
7. Place onto a sheet pan and bake at 375 degrees for
18 to 20 minutes
8. Serve Hot
9. Helpful Tip : You can decorate Wellington with pieces
of dough or core top with a knife to make a design.
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