Salmon wellington

Original Post: http://greedygirlcooks.blogspot.com/2014/03/salmon-wellington.html

Serves 6

Ingredients

3 Salmon steaks cut in half (skinless)

Season with

1 tsp. salt

½ tsp. black pepper

Mushroom duxelles

8 oz mushrooms

1 onion/shallot

1 clove garlic

½ tsp. salt

½ tsp pepper

2 tbsp butter

1 tsp. oil

¼ cup wine

Puff pastry crust

Recommend: Pillsbury puff pastry

Or home made this recipe:click here

Thyme infused Honey mustard sauce

½ cup regular mustard

½ cup honey

2 table spoon thyme leaves

¼ cup water

1 tale spoon sugar

Instructions

For the sauce

• Combine the mustard, honey, sugar and water in a sauce pan to boil and thicken
• Once its boiling stir in the thyme leaves for a few seconds and remove from the heat
• as the thyme leave sit in the heat they impart the flavor into the honey mustard sauce

Mushroom duxelles

• Chop very finely the onions and mushrooms
• Melt 1 tbsp of butter with 1 tsp. of oil and sauté the mushrooms and onions
• Add salt and black pepper and continue to cook for about 5 minutes; they will wilt and reduce in size by half
• Once they have softened up, add shredded garlic, the rest of butter
• Once the garlic has cooked out and the butter melted add the wine
• Allow this to cook down till all the liquid has evaporated
• Remove from the heat and set aside to cool

For the puff pastry

Roll out the prepared dough and portion into 6 pices slightly bigger than the salmon it is covering

Roll the lattice sutter over the dough, streatch it slightly to open the cuts and place it on the salmon

(see greedy tips for more info on how to roll it)

For the salmon

• FOR FULLY COOKED SALMON: On the highest heat you have with a little oil in the pot sear the salmon on both sides a 5 to 10 seconds per side, the very center will be raw
• FOR SLIGHTLY UNDERDONE SALMON: do not sear just season and continue on to the next step
• Place the seared salmon or raw salmon on a prepared baking sheet and brush each liberally with the thyme honey mustard sauce
• Portion the duxelles into 6 and spread on the tops of each salmon
• Finally place a layer of puff pastry on top each piece making sure it folds over on all sides and bake in the oven at 400 degrees for 15 to 20 minutes
• Serve with mustard sauce on the side

Greedy tips:

• I used a pastry cutter to achieve the lattice pattern on my dough find it here
• You don’t want to fully cook the salmon on the stove because once in the oven it will become too dry and over cooked
• Make sure to flour the lattice cutter so that the dough releases easier from it
• Start rolling the lattice cutter about half inch up form the bottom edge and roll up the dough and stop about half inch before you reach the top end. That way the two ends of the dough are still in tact. If you roll from end to end, the lattice will fall apart and be hard to move (you can see in images above that the dough is still intact at the end portions)
• you can make your lattice more closed or more open depending on how much you stretch open the dough, the duxelles will stay more moist if the lattice is more closed (a few of mine are very open because I liked the look, however I did a few with the lattice more closed)