Salmon Wellington (Salmon en Croute)

This has got to be one of the most stunning ways to serve fish. I mean, it’s right up there with a seafood tower in my opinion. Grab yourself some puff pastry, brownie points if it’s homemade, and some top notch salmon and you’re in business. Full recipe below.  🤘🏼 Adam

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Salmon Wellington (Salmon en Croute)

Ingredients

• 2 Sheet Puff Pastry
• 2 Egg Yolks
• 1 ½ pounds Bluehouse Salmon
• 2 cups Whole Milk, cold
• 4 Tbsp Butter
• 1 cup All-Purpose Flour
• 2 cups Raclette, grated
• 1 bunch Swiss Chard
• ⅓ cup Walnuts or Chestnuts, toasted
• 1 Garlic clove
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

1. Preheat oven to 400F.
2. Bring a large pot of salted water to a boil. Add in swiss chard and blanch for 2 minutes until softened and bright green. Shock in an ice bath to stop cooking and let cool. Squeeze the water out of the chard, then chop finely and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour doing your best to remove any lumps. While whisking, stream in cold milk. Bring the mixture to a simmer and cook for 2 minutes while whisking the entire time to prevent burning. Mix in the grated cheese and stir until melted. Stir in the chard and walnuts, then grate in a garlic clove. Allow to cool slightly in the fridge until we’re ready to bake the salmon.
4. Roll out and trim the puff pastry to the appropriate size of your fish filet. There should be no more than one inch for the boarder of the pastry left after trimming. Lay one piece of pastry on a sheet tray lined with parchment, then place the salmon in the middle and season with salt and pepper. Brush the surrounding area of the salmon with an egg wash. Spoon on a third cup of the cooled cheese sauce over the salmon, it should be viscous. Top the filet with the other pastry sheet, then use a fork to crimp and seal the sides together. Brush the outside of the pastry with more egg wash. Score a vent in the top of the pastry and bake for 30-35 minutes.
5. Slice in quarters and serve while it’s hot!