Gourmet Salmon Wellington with Tarragon Butter Sauce
Elevate your dining experience with this exquisite Gourmet Salmon Wellington, combining flaky puff pastry and luscious salmon fillets, accented by a fragrant tarragon-infused butter sauce. This dish is not only easy to prepare but also presents beautifully, making it perfect for dinner parties or special occasions. With its harmonious blend of flavors and textures, your guests will be convinced you're a gourmet chef in the kitchen! Serve alongside a fresh salad or steamed vegetables for a complete meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Frozen puff pastry
2 packages (397 g each) (Thawed)
Salmon fillets
4 (6 ounces each) (3/4 inch thick)
Shallots
6 tablespoons (Minced)
Tarragon
5 tablespoons (Fresh, chopped)
Dill
4 teaspoons (Fresh, chopped)
Egg
1 (Beaten for glaze)
White wine
1/2 cup (N/A)
White wine vinegar
1/2 cup (N/A)
Butter
1/2 cup (Chilled and diced)
Salt
To taste (N/A)
Pepper
To taste (N/A)
Instructions
1
Preheat your oven to 425°F (220°C). On a floured surface, roll out the thawed puff pastry to form four rectangles, each measuring approximately 12x6 inches.
2
Position one salmon fillet in the center of each pastry rectangle, about 3 inches in from one short edge. Season each fillet generously with salt and pepper.
3
Top each fillet with 1 tablespoon of minced shallots and a teaspoon each of tarragon and dill. Brush the edges of the pastry with the beaten egg glaze to help seal it.
4
Carefully fold the long sides of the pastry over the salmon, then fold the short edge over, rolling the pastry to fully enclose the fillet. Ensure the seam is on the bottom and place the wellingtons seam-side down on a lined baking sheet. Brush the tops with the remaining egg glaze.
5
Bake the wellingtons in the preheated oven until the pastry is puffed and golden brown, about 20 minutes. Once baked, remove them from the oven and let stand for 10 minutes while you prepare the sauce.
6
In a saucepan, combine the white wine, white wine vinegar, and 2 tablespoons of shallots. Bring to a boil and reduce the mixture until it measures about 6 tablespoons, approximately 8 minutes.
7
Remove the pan from heat. Gradually whisk in the diced chilled butter, one piece at a time, allowing each piece to melt completely before adding the next.
8
Finally, whisk in 2 teaspoons of tarragon and season the sauce with salt and pepper to taste. Serve the salmon wellingtons plated with a generous spoonful of the tarragon butter sauce drizzled over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Salmon Wellington?
It is an exquisite dish combining flaky puff pastry and luscious salmon fillets, served with a fragrant tarragon-infused butter sauce.
What is the required oven temperature for this recipe?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How many salmon fillets are needed?
This recipe requires 4 salmon fillets, each weighing 6 ounces.
How thick should the salmon fillets be?
The fillets should be approximately 3/4 inch thick.
What type of pastry is used in this recipe?
Frozen puff pastry is used, which should be thawed before rolling.
How large should the pastry rectangles be?
Each of the four rectangles should measure approximately 12x6 inches.
Which herbs are used to season the salmon?
The salmon is seasoned with fresh chopped tarragon and fresh chopped dill.
What is the purpose of the egg in this recipe?
The egg is beaten to create a glaze that helps seal the pastry and gives the top a golden color.
How long does the Salmon Wellington bake?
It should bake for about 20 minutes until the pastry is puffed and golden brown.
How long should the Wellington rest after baking?
It should stand for 10 minutes before serving.
What ingredients are in the tarragon butter sauce?
The sauce includes white wine, white wine vinegar, minced shallots, chilled butter, and fresh tarragon.
How do you incorporate butter into the sauce?
Gradually whisk in diced chilled butter one piece at a time after removing the sauce from the heat.
How much shallot is needed for the recipe?
A total of 6 tablespoons of minced shallots is required.
How much white wine is used for the sauce?
The sauce requires 1/2 cup of white wine.
What kind of vinegar is used for the tarragon sauce?
The recipe calls for 1/2 cup of white wine vinegar.
How much tarragon is used in total?
The recipe uses 5 tablespoons of fresh chopped tarragon.
How many packages of puff pastry should I buy?
You will need 2 packages, each approximately 397 grams.
How do you prevent the pastry from opening during baking?
Seal the edges with egg glaze and place the wellingtons seam-side down on the baking sheet.
To what volume should the wine and vinegar mixture be reduced?
The mixture should be reduced until it measures about 6 tablespoons.
What can I serve with Salmon Wellington?
It pairs beautifully with a fresh salad or steamed vegetables.
Is this recipe suitable for dinner parties?
Yes, it is an elegant dish that presents beautifully for special occasions.
Should the butter for the sauce be room temperature?
No, the butter should be chilled and diced for the best sauce consistency.
How much dill is required?
You will need 4 teaspoons of fresh chopped dill.
Where is the salmon placed on the pastry rectangle?
Place it in the center, about 3 inches from one of the short edges.
How do I prepare the surface for rolling pastry?
Roll out the puff pastry on a floured surface.
What are the main flavor profiles of this dish?
The dish features buttery, flaky pastry with savory salmon and a bright, herb-infused acid reduction sauce.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Do I season the salmon before wrapping?
Yes, season each fillet generously with salt and pepper before adding herbs and folding the pastry.
How do you finish the sauce?
Whisk in the final 2 teaspoons of tarragon and season with salt and pepper to taste.
Does the recipe use fresh or dried herbs?
The recipe specifically calls for fresh tarragon and fresh dill.