DescriptionA twist on the British classic - Salmon Wellington “en croute" with mushroom duxelles and asparagus over sautéed carrots and a crème fraiche watercress sauce.
Crème Fraiche Sauce
- ½ cup crème fraiche
- ¼ cup Caesar dressing
- 1 Tbsp sour cream
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp shallots, finely diced
- ½ tsp garlic, finely diced
- 1 bunch watercress, roughly chopped
- 1 lb asparagus, ends trimmed
- 1 lb carrots, peeled and cut in half vertically
- 1 lb baby bell mushrooms
- 4 Tbsp unsalted butter
- Salt and pepper to taste
- 1 ½ Tbsp shallot, minced
- 1 Tbsp garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 1 cup flour
- 1 (14 oz) box puff pastry, frozen
- 1 (1.25 lb) package of Aqua Star Wild Pacific Salmon Pre-Portioned Fillet, thawed according to package directions
- ½ cup Caesar dressing
- 3 egg yolks, beaten
- 2 cups cherry tomatoes
InstructionsTo make the crème fraiche sauce, whisk together all ingredients in a medium bowl. Refrigerate until ready to use.
Bring 2 quarts of salted water to boil in a medium pot and cook asparagus for 3 minutes. Use tongs to transfer to a colander and rinse under cold water until cool. Add carrots to the pot and boil 4 minutes. Use tongs to transfer to a colander and rinse under cold water until cool. Store asparagus and carrots in the refrigerator.
In a food processor, pulse the mushrooms to a roughly diced consistency, 15—20 seconds. In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat, add mushrooms, a heavy pinch of salt and pepper, shallots, garlic, rosemary, and thyme and sauté until the water from the mushrooms has evaporated, about 15 minutes. Transfer to a medium bowl and store in the refrigerator.
Dust a clean work surface with flour, lay the puff pastry down, dusting the top with flour as well. Use a roller to roll the pastry out large enough to fit two salmon fillets, side-by-side, then cut in half lengthwise. Make sure to cut each pastry to fit the size of the salmon fillet with 1 inch border. Transfer one of the pastries to a parchment or foil lined baking sheet.
Preheat oven to 400°F. Spread the mushroom mixture evenly across the pastry on the baking sheet, leaving a ½ inch border. Center the salmon on top and lightly season with salt and pepper. Brush a layer of Caesar dressing across the salmon and place the asparagus on top of the salmon. Brush the border of the pastry around the salmon with the beaten egg yolks. Place the other half of the pastry on top of the salmon lining it up with the bottom pastry. Use a fork to crimp and seal around the edges of the pastry. Brush the top of the pastry with the remaining egg yolk, then bake for 20 minutes on the top rack of the oven, rotating the baking sheet halfway through, and moving down to the bottom rack for the last 10 minutes (total bake time 30 minutes).
While the salmon is baking, in a large skillet over medium-high heat, melt 2 tablespoons of butter and sauté the carrots for 5 minutes, flipping halfway through. Add cherry tomatoes and cook for an additional minute.