Petitchef

Baked salmon in puff pastry with mushroom duxelle

Appetizer
2 servings
30 min
55 min
Very Easy

Ingredients

Number of serving: 2

hite wine, thyme and salt


Salmon Wellington:

Salmon filets

egg wash

Beurre Blanc Sauce

Preparation

  • Chop the mushrooms in a food processor, by pulsing them a few times. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft.
    Stir in cremini mushrooms and simmer for 7-10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
  • Step 2 - Baked Salmon in Puff Pastry with Mushroom Duxelle
    Add white wine, thyme and salt. Simmer for an additional 5-7 minutes.
    Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate.
  • Step 3 - Baked Salmon in Puff Pastry with Mushroom Duxelle
    For Salmon Wellington:
    Cut puff pastry into four equal 5" x 8" (13cm x 20cm) sheets. Approximate measurements are suitable.
    Spread ¼ cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a ½" (1 cm) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt.
  • Cut the filets closer to 8 ounces. Brush an egg wash (beaten egg with water) over each pastry and baked this at 400 degrees F for 15 minutes. Next, lower the heat to 325 degrees F and bake for an additional 15-20 minutes until puff-pastry is flaky and golden brown.
  • Make Beurre Blanc Sauce to drizzle around each pastry.

Photos

Baked Salmon in Puff Pastry with Mushroom Duxelle, photo 1
Baked Salmon in Puff Pastry with Mushroom Duxelle, photo 2

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