Wild Salmon Wellington with Tarragon Beurre Blanc Sauce

Chef Lucas Harrison from Fresh Ideas Start Here shares his recipe for salmon Wellington.

  • By Lucas Harrison, Fresh Ideas Start Here
  • December 16, 2016
Image Author: Jasmine Ganasi

    Ingredients

    2 sheets frozen puff pastry (thawed)

    1 lb wild sockeye salmon fillet (skinless/boneless)

    2 bunches of kale (stems removed)

    3 large shallots (diced small)

    7 cloves garlic (chopped)

    3 tbsp cream cheese

    2 tbsp panko bread crumbs

    2 tbsp honey

    1 egg

    Ingredients

    Tarragon Beurre Blanc 

    1 cup (cubed) unsalted butter

    3½ tbsp white wine vinegar

    4 tbsp whipping cream

    2 tbsp chopped tarragon

    2 pinches salt

    Preparation

    For the Tarragon Beurre Blanc:

    On medium heat, reduce vinegar and cream by half in a small saucepan.

    Turn heat down to low and continuously whisk in small cubes of butter, one at a time. (Wait until the previous butter block has melted before adding the next one.)

    Remove from heat and season with salt.

    Add chopped tarragon. Serve warm.

    For the Wellington:

    Preheat oven to 400°F.

    In a pan over medium heat, melt butter and olive oil together. Add the garlic and shallots, cook until translucent. Add the kale and salt, cook until kale is wilted. Add the panko, cream cheese, and honey; stir until mixture is evenly combined. Remove from heat and refrigerate.

    On a clean surface, dust with flour so the pastry doesn’t stick, then lay out your first sheet of puff pastry.

    Using the size of your salmon for reference, spread about a third of your kale mixture down in the center of the sheet. Season your wild sockeye salmon with salt and place on top of the kale. Evenly distribute the remaining kale mixture on top of the salmon.

    Brush the remaining pastry surface with egg wash.

    Place the second sheet on top. Cut around the bottom layer of pastry, leaving a half-inch border remaining. Using your fingers or a fork, pinch around the edges like you would a pie crust. With a pair of scissors, you can cut diagonally into the top pastry sheet to create the fish scale pattern.

    Place pastry on parchment-lined baking sheet. Generously egg wash entire pastry surface and season with Maldon or kosher salt. Place in oven for 25-30 minutes.

    Remove from oven and let sit for 10 minutes before serving with your sauce.

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