Hello my lovelies,
This is a new recipe that will be perfect for your celebration meals: Christmas, Easter, birthdays and so on!
Please welcome my Wellington style salmon fillet. You’re going to love it!
Let’s see the recipe, Chef!
Wellington Style Salmon Fillet
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Loading...Ingredients
- Puff pastry
- 200 g flour
- 200 g very cold butter
- 2 g salt (1/2 tsp)
- 100 g very cold water
- Salmon Fillet
- 15 g butter
- 1 shallot
- 1 leek
- 1/2 tsp ground cumin
- Salt
- Pepper
- 600 g salmon fillet
- 50 g heavy cream
- 15 langoustines
- 100 g cooked basmati rice
- Sauce
- 1 onion
- 1 tbsp olive oil
- 2 garlic cloves
- 1 rosemary stalk
- 2 thyme stalks
- 1 tbsp tomato concentrate
- 1/2 l water
- 1 vegetable stock cube
- 1/2 tsp red mild pepper
- Salt
- Pepper
- 2 tbsp cornstarch
- 10 cl liquid cream
Instructions
Puff pastry
Place the flour, butter cut in cubes and salt in your food processor bowl.
Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.
Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.
Place the pastry on a floured work plan.
Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).
Fold the right third of the pastry, then the left third. You should have a square.
Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.
Start again twice.
Set aside in your fridge.
Salmon Fillet
Stir fry the chopped shallot with butter in a frying pan.
After a minute, add the leek cut in 1 cm slices.
Add salt and pepper to taste, spread the ground cumin.
Cook with lid for 10 minutes at medium heat, then 5 minutes without lid. Set aside.
Remove the heads, shells and black vein from the langoustines. Set aside the heads and shells for the sauce.
Preheat your oven at 200 C / 390 F degrees.
Cut a 10x16 cm rectangle in your salmon fillet.
Place the cut parts in your blender with the heavy cream. Blend until smooth.
Spread the puff pastry in the shape of a large rectangle, cut a 20x40 cm rectangle de environ and place the salmon fillet at one end.
Cover the salmon with the salmon mousse. Add salt and pepper.
Place the langoustines on top, the rice and the leek fondue.
Wrap with the puff pastry, place the exceeding part under the one already beneath the salmon fillet.
Close the pastry, you can brush a bit of water as glue.
Brush the egg yolk and make strings with the tip of a knife.
Cook for 35 minutes.
Sauce
Stir fry the chopped onion with olive oil in a sauce pan.
Add the peeled garlic cloves, cut in 4.
Add the langoustine head and shells (rinsed with water).
Cook for 5 minutes.
Add the thyme, rosemary and tomato concentrate.
After 2 minutes, add the water and stock cube.
Cook for 10 minutes.
Pour through a strainer and keep the liquid.
Pour the liquid in a sauce pan, add the red mild pepper, adjust seasoning with salt and pepper and cook at low heat (you can add cornstarch to thicken).
Add the cream at the end of cooking.
Serve your Wellington salmon fillet with the sauce.
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