Salmon Wellington

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces boneless halibut, cubed
• 1 egg,
• 1/2 cup whipping cream
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh chervil or 1 tablespoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb salmon fillet (in one piece)
• 8 cups packed fresh spinach (most of a 10-ounce/284 g pkg)
• 0.5 (397 g) package puff pastry, thawed
• 1 egg, yolk
• 1/2 cup finely chopped shallot (4 shallots)
• 1/3 cup wine vinegar
• 1/3 cup whipping cream
• 1/2 cup cold butter, cubed
• 1 pinch pepper

Recipe

• 1 stuffing.
• 2 in a food processor, whirl cubed halibut with egg until smooth.
• 3 blend in whipping cream, lemon juice, chervil, salt and pepper.
• 4 refrigerate in an airtight container for at least 1 hour or for up to 4 hours.
• 5 salmon wellington.
• 6 preheat oven to 400°f (200°c).
• 7 cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate.
• 8 trim spinach, removing stems; rinse and shake off excess water.
• 9 in a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted.
• 10 arrange in single layer on paper towels; pat dry.
• 11 on a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square.
• 12 place on sheet of parchment paper large enough to cover large rimless baking sheet.
• 13 cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges.
• 14 spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.
• 15 mix egg yolk with 1 tablespoon (15 ml) water; brush some lightly on uncovered top and side borders of pastry.
• 16 starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly.
• 17 place roll and paper on rimmed baking sheet.
• 18 make-ahead: cover and refrigerate for up to 4 hours; add 10 minutes to baking time.
• 19 brush lightly with egg wash.
• 20 bake in centre of oven for about 30 minutes or until golden and crisp.
• 21 to serve, trim off ends and cut pastry package crosswise into 8 slices.
• 22 pool one-quarter of the sauce onto each warmed plate.
• 23 arrange 2 slices per serving on top of sauce.
• 24 shallot cream sauce.
• 25 meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated.
• 26 add cream; simmer until reduced by half, about 4 minutes.
• 27 whisking constantly, add butter, a few cubes at a time, to make creamy sauce.
• 28 add pepper.