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#9 “Company’s Coming Salmon”
(Serves 4-6)
Elegant yet deceptively easy to do,
Salmon Wellington is the perfect dinner dish. Ask your
fishmonger to be sure all of the pin bones are
carefully removed from the fish. You can substitute
fresh spinach for the frozen, just sweat 1lb of
spinach in a pan and drain it of all moisture.
Pre-heat oven to 350 degrees F
Ingredients
1 Side of Salmon Fillet 3-5 lbs, skin
and pin bones removed
2 Sheets of Puff Pastry, defrosted according to
package instructions
¼ cup of flour for dusting the cutting board with
3 Eggs beaten for egg wash
1 lb frozen chopped spinach, thawed. Drain by wrapping
in cheesecloth & wring out the moisture
1 C Dungeness crab Meat, rinsed and picked through for
any remaining shells
3 T mayonnaise
Salt and pepper To Taste
Method
-
Combine the crab, mayonnaise, salt and pepper in a
bowl. Mix together and set aside
-
Dust
cutting board or counter with flour and lay one
rectangle of puff pastry out on it.
-
Place the salmon fillet in the center of the puff
pastry and top with the spinach.
-
Spread the crab mixture over the top of the spinach
evenly.
-
Paint the puff pastry around the circumference of
the salmon fillet with the egg wash.
-
Top
with the remaining piece of puff pastry and trim the
excess dough from the package.
-
Paint the top piece of puff pastry with the egg wash
and crimp the edges of the top and bottom pieces of
puff pastry to seal the salmon within.
-
Cut
decorative vents in the puff pastry approx. every
2-3 inches down the length of the package.
-
You
can use a cookie cutter to cut decorative pieces of
puff pastry to place on top of your salmon
Wellington prior to cooking if desired. Be sure to
brush with egg wash prior to cooking.
-
Using a long spatula or two, carefully lift the
Wellington and put it on a baking sheet that has
been sprayed with non-stick spray.
-
Place in pre heated oven for 30-35 minutes until
puff pastry is golden brown. Remove and allow to
stand before attempting to slice for serving.
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