Recipe: <!-- -->Salmon Wellington<!-- -->
We took the classic flavors and textures of Beef Wellington and transformed them into an elegant preparation for salmon. Use any mushroom you like — white button, cremini or mixed wild mushrooms...
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Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Mushroom knife
- Chef's knife
- Cutting board
- Rolling pin
- Pizza cutter
- Baking sheet
- Parchment paper
- Freezer
- Oven
- Pastry brush
- Saucepan
- Whisk
- Spoon
- Plate
- Mixing bowl
- Kitchen towel
Ingredients
- 3 1/2 tablespoons unsalted butter, divided
- 1/2 pound mushrooms, very finely chopped
- 2 shallots, finely chopped, divided
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 teaspoons chopped fresh thyme, divided
- 3/4 cup frozen chopped spinach, thawed and squeezed dry
- 1 package (14-ounce) frozen puff pastry, thawed but very cold
- 6 pieces (6-ounce) center-cut skinless salmon fillet
- 1 cup dry red wine
- 1 large egg whisked with 1 teaspoon water
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