Salmon Wellington with Red Pepper Sauce

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings

Ingredients
  • 1 pound spinach
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • 4 (5 by 5-inch) sheets puff pastry
  • 4 (7-ounce) salmon fillets, skinned and boned
  • 1 egg, beaten, for egg wash
  • Parchment paper
  • Red Pepper Sauce:
  • 2 shallots, minced
  • 6 roasted red peppers, chopped
  • 8 ounces vegetable stock
  • 1/4 cup white wine
  • Salt and pepper, to taste
  • 1 quart heavy cream
  • Roux:
  • 1 stick unsalted butter
  • 1 cup flour
Directions

Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.

Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash.

Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows

Roux:

Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.

Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside.

Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.


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