Wellington salmon

How to make salmon in the Wellington style . When you ask me about recipes with fish for Christmas without complications, I usually go safe and raise fish in the oven.

In today’s case I am going a little further and I have prepared a  puffed salmon very similar to wellington sirloin . A famous dish made with beef or pork sirloin and puff pastry. It is a recipe that I have been preparing for several years and I think this year’s is spectacular. A recipe that admits many variations but that with quality products is always delicious.

The combination of fresh and smoked salmon works very well, pronounces the flavor of the recipe and visually looks frankly good. As you can see it is left with a very colorful and colorful cut. You can also prepare these puff pastries individually and in the size that you like the most. I would even say more, they can be done beforehand so that when the day comes, you only have to bake and enjoy the parties just like your guests.

For the classic Wellington filling we have prepared the duxelle filling that wraps the salmon and cooks in the oven wrapped in a sheet of puff pastry. The flavor of this sauce with a Labeyrie foie gras . The flavor of your foie gras will  enhance the flavor of the mushrooms. Smoked salmon is undoubtedly the protagonist, the star ingredient with the loin of salmon and will make a difference in the recipes you prepare this holiday season. I advise you  smoked salmon Noël “Labeyrie” , you will get a delicious Wellington.  

You know I like salmon and we have already prepared some recipes with this fish, such as salmon pie or baked salmon . You will have this recipe ready in less than an hour, it is not at all laborious and the result is spectacular.

Preparation of the accompaniment for the filling of the Wellington salmon

1. In a saucepan add a little extra virgin olive oil. Fry the onion with the celery, all cut into cubes.
2. Let them cook for 6 or 7 minutes and add the clean and chopped mushrooms. We cook 10 minutes more, season and remove from the heat.
3. We pass this sofrito to the blender or crusher. Add the foie Labeyrie and prepare the duxelle by grinding the mixture. We reserve and let it temper.
4. It is important that the Duxelle accompaniment is warm or cold, so that it does not spoil the puff pastry before putting it in the oven. You will also see that it is softer than the one we usually prepare for meat, it does not have mustard or ham, which makes it perfect for this salmon.
5. We beat the egg to seal the puff pastry and brush before entering the oven. We reserve.

Preparation of the Wellington filling

1. The salmon must go skinless, so we proceed to remove it if it is the case. We cut the piece into four pieces of about 100 gr. each. We spread the puff pastry on parchment paper (for the oven), and cut it into four parts.
2. We put the loin of the salmon on the base of puff pastry already cut and place on top the smoked salmon Labeyrie. It must cover the entire loin, it will give strength to the salmon and that delicious smoked touch. On top we place the Duxelle generously.
3. Cover with another sheet of puff pastry and seal with a little egg.
4. With the help of our hands, we form a package with the puff pastry, trying to close the ends well. We can make the packages with the classic braid or in a simpler way, sealing with a fork.
5. We repeat the process with the rest. We turn them over, leaving the dough closures at the bottom.
6. As if it were a package, we closed the salmon with the puff pastry. We place the closure at the bottom by turning the package of dough.
7. Follow the step by step of the photos or the video, so it will be much easier for you to follow the recipe to the letter.

Baking and final presentation of Wellington salmon

1. We preheat the oven for 10 minutes at 230 ºC.
2. We beat the egg and with a brush we paint the puff pastry . In this way we will help to glue the joints and give it a golden touch while cooking in the oven.
3. We place the salmon packages on baking paper. This will ensure that the surface is not burned.
4. Bake the salmon in puff pastry for 15-20 minutes at 200º C with heat from above and below without the option of a fan. As you know each oven is a world and “hurries” in a different way, so the range of 5 minutes.
5. It would not hurt if you tried to prepare the recipe before if you want to make it for a special day, as with everything you are not born knowing everything. The aim is that the puff pastry is well toasted on the outside and the fish is tender and juicy. Go check that the puff pastry is not toasted too much.
6. Once this time has passed, we remove the salmon in puff pastry from the oven and let it rest 5 minutes before serving.
7. For the plating, you can accompany with some sautéed vegetables.

If you do not want to miss a detail on how to prepare this Wellington salmon recipe , click on the photos in the step by step.