Salmon Wellington
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veryvera.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Baking sheet
- Oven
- Kitchen scale
- Pan
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Slotted spoon
- Colander
- Parchment paper
- Kitchen towel
- Plate
- Stove
- Fork
- Aluminum foil
- Cornstarch slurry bowl
- Fine-mesh sieve
- Spoon
Ingredients
- 1 puff pastry sheet, cut into thirds
- 5 oz salmon fillet, boneless, skinless
- 3 tbsp. mushroom duxcelles (see below)
- 3 tbsp. garlic wilted spinach (see below)
- 1 tbsp. salted butter
- Dash dill weed, dry
- 1 egg white, beaten with water (egg wash)
- 1 oz water
- Flour, as needed
- Kosher Salt, to taste
- Ground black pepper, to taste
- 6 medium white mushrooms, chopped
- 1 tsp. garlic, fresh minced
- 1 oz white wine
- 1 tbsp. butter, unsalted
- Table Grind Black Pepper, to taste
- 5 oz baby spinach, fresh
- 1 tbsp. unsalted butter
- 2 oz lobster or Shrimp Stock
- 2 oz heavy cream
- 1 tsp. dill weed, dry
- 1 tbsp. cornstarch slurry (equal amounts of cornstarch and water, mixed)
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