Salmon Wellington With White Wine Butter Sauce Recipes

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
• Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
• Pour the 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.

SALMON WELLINGTON WITH WHITE WINE BUTTER SAUCE

Steps:

• Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square.
• Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles.
• Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge.
• Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon.
• Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick.
• Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes.
• Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes.
• Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper.
• Cut into 3rds. Place sauce over pastry and serve hot.
• Enjoy!

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in the olive oil in a large skillet over medium-high heat. Add the leek and tarragon and cook until the leek is wilted, about 5 minutes. Add the wine and bring to a boil. Let the liquid cook off, season with salt and pepper, remove from the heat, and set aside to cool.
• Roll the pastry out on a floured surface until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry and place the salmon on top of the leeks. Beat the egg lightly with 1 teaspoon water. Brush the edges of the pastry and fold the dough over the salmon; press the edges well to seal. Place the salmon, seam side down, on a baking sheet. Brush all over with the egg wash and bake until the pastry is puffed and golden brown, about 30 to 40 minutes.
• Serve with the Pan Seared Beets and Beet Greens
• Remove the beet greens, wash them well, and set aside.
• Peel the beets and cut them into medium sized chunks. Put half of the oil into a large skillet and place it over high heat until hot, about 1 minute. Add the beets and cook for 5 minutes, shaking the skillet often. Reduce the heat to low, add the sugar, season with salt and pepper, and cover. Cook until tender, about 10 minutes; set aside and keep warm. Heat the remaining oil in the skillet over high heat for 1 minute. Add the beet greens all at once and season with salt and pepper. Cook just until the greens have wilted, about 2 minutes. Serve the beets and beet greens together.

PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY

Steps:

• First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
• Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
• When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
• After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
• Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
• Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
• Add in capers, parsley, tomatoes, and white wine and mix well to combine.
• Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
• Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
• Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.

SAUCY SALMON WELLINGTON

Steps:

• Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
• Add mushrooms and cook, stirring, until most of the liquid has evaporated.
• Season to taste.
• Remove to bowl and chill.
• *Fillingmay be refrigerated up to 2 days or may be frozen.
• Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
• Cut into 4 rectangles.
• Repeat with remaining dough.
• Place salmon fillets on a greased baking sheet.
• Tuck the thinner parts of fillet underneath, making them all the same thickness.
• Divide mushroom onion filling among the fillets and spread evenly on top.
• Cover each with a rectangle of pastry.
• Tuck 1/2 inch of pastry under fillets; trim off excess dough.
• Do not cover the entire bottom with pastry or it will become soggy.
• Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
• Re-roll scraps of pastry and cut out small decorations.
• Place on Wellingtons and glaze the entire pastry again.
• *Maybe refrigerated up to 8 hours.
• Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
• Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
• Slowly whisk in the cream.
• Simmer, stirring occasionally, until sauce thickens to desired consistency.
• This will take a little time, but as the water evaporates from the cream, it will thicken.
• Season to taste with salt and pepper.
• Stir in chives or parsley.
• Reheat before serving.
• If sauce becomes too thick, thin down with additional wine or cream.
• Serve hot.
• Before serving, bring Wellingtons to room temperature for 1 hour.
• Preheat oven to 425F.
• Bake Wellingtons for 20-25 minutes or until the pastry is golden.
• At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
• Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
• The Fine Art of Cooking involves personal choice.
• Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
• As with any recipe, you may find your personal intervention will be necessary.
• Bon Appetit!