Salmon Wellington With White Wine Butter Sauce
- 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed)
- 3/4 inch thick salmon fillet
- 6 Tbsp
- minced shallots
- 4 Tbsp
- plus 2 teaspoons chopped fresh tarragon
- 1 medium
- egg, beaten (for the glaze)
- 1/2 c
- dry white wine
- 1/2 c
- white wine vinegar
- 1/2 c
- chilled butter, diced (1 stick)
FOR THE SAUCE
How to Make Salmon Wellington With White Wine Butter Sauce
- 1Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square.
- 2Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles.
- 3Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge.
- 4Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon.
- 5Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze.
Do not use tin foil, it will stick.
- 6Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes.
- 7Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes.
- 8Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper.
- 9Cut into 3rds. Place sauce over pastry and serve hot.