Thursday, 26 January 2012

Salmon Wellington with Dijon Whipped Cream

A while back, I saw an incredibly good looking recipe for beef wellington. I wanted to make it so badly. Unfortunately, it involved meat and dairy being cooked together, meaning that I couldn't cook and eat it. When I was home my mom mentioned that she had found a recipe for salmon wellington that she was interested in trying. Of course, I immediately jumped on that idea. While I may not be able to mix meat and dairy, I can mix fish and dairy!
We enjoyed this recipe so much that we made it multiple times during my short, three-week stay in Houston. The leek and onion mixture just might be the best part. We were worried that the salmon might get overcooked, but it was cooked perfectly and the leek mixture gave it the perfect amount of extra moisture.
This dish also looks so pretty!
I didn't get a picture of the Dijon Whipped Cream, but it was the perfect accompaniment to the salmon

Salmon Wellington
recipe from Food Network

Ingredients for Salmon Wellington:
6 tablespoons of butter
3 leeks, washed and sliced
1 red onion, finely sliced
2 tablespoons dried tarragon
1/2 cup white wine
1 teaspoon salt
1 teaspoon black pepper
2 puff pastry sheets, thawed (I used Pepperidge Farm)
flour for dusting a surface
1 egg plus 2 teaspoons of water for egg wash
1 3-lb salmon fillet, skin removed

Ingredients for Dijon Whipped Cream:
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper (the original recipe suggest using white pepper so that you don't see black flecks in the whipped cream, but it makes no difference in taste if you use black)

Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium heat.
Add the leaks, red onion, and tarragon and saute until the onion mix is soft. This should take about 10 minutes.
Add the wine, raise the heat to high, and bring to a boil.
Let the liquid cook off, and then add salt and pepper.
Remove from the heat and set aside. Let this mixture cool before using.
Unfold 1 pastry sheet and lay it on a slightly floured surface.
Brush 1 edge with egg wash and overlap the other pastry sheet by about 2 inches.
Roll this pastry out until it's big enough to fold around the salmon.
Spoon the cooled leek mixture down the middle of the pastry, place the salmon on top of the leeks, and fold the pastry around the salmon.
Egg wash the edges to seal and press the well.
Place the whole thing seam side down on a sheet pan. Brush the top with egg wash and place in the oven for about 30 minutes, or until the pastry is puffed and golden brown.
While the salmon is cooking, prepare the Dijon whipped cream.
Pour cream into a chilled, stainless steel bowl and whisk until soft peaks begin to form.
Add the mustard, salt, and pepper, and continue to whisk until stiff peaks form. Refrigerate until ready to use.
After removing the salmon from the oven, let it sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.

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