SALMON WELLINGTON SAUCE RECIPES
SALMON WELLINGTON RECIPE | THE HEARTY BOYS | FOOD NETWORK
Provided by The Hearty Boys
Categories main-dish
Total Time 2 hours 15 minutes
Prep Time 35 minutes
Cook Time 55 minutes
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
- Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
- Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.
TERIYAKI SALMON RECIPE | GORDON RAMSAY RECIPES
It’s amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it’s even better if you can give it two hours.
Provided by Gordon Ramsay
Categories Fish
Total Time 2 hours 15 minutes
Prep Time 120 minutes
Cook Time 015 minutes
Yield 4
Number Of Ingredients 7
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Calories 315 calories per serving
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BEEF WELLINGTON RECIPE - BBC FOOD
Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.
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Reviews 5
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Reviews 5
- Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce.
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- Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
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Calories 517 per serving
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