Beef Wellington, traditionally made of beef, mushrooms, pate, and madeira wined baked in a pastry was named after Arthur Wellesley whom after defeating Napoleon was named the Duke of Wellington. This holiday season we thought we’d put a wild spin on the classic recipe and work with the “other red meat”, Wild Alaska Sockeye salmon.
1 Orca Bay Wild Alaska Sockeye Salmon side (about 1-1/2 pounds)
1-1/2 pounds button mushrooms
2 shallots, diced
3 garlic gloves, minced
3 Tablespoons tarragon sprigs, leaves picked
2 Tablespoons chives, thinly sliced
4 Tablespoons olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 panko breadcrumbs
10 oz fresh spinach chopped
kosher salt & fresh ground pepper
1 pound puff pastry package
1 egg, beaten for egg wash
This is a really easy recipe to put together. First build the stuffing, then wrap with puff dough and bake
-in a larger saute pan, heat the oil on medium and sweat the shallots for a couple minutes.
-add mushrooms and cook for 5 minutes or until their liquid has cooked out
-add white wine and cook out by half
-add cream, tarragon and cook down by half
-add panko, spinach & mix well and cool
-on a floured surface (parchment), unfold thawed puff pastry end to end
-brush an end of one with egg wash and overlap the pieces
-roll out dough to about a 1/4 inch
-spoon out mushroom stuffing down the center of the dough and flatten
-place salmon side upside down over mushrooms
-fold the dough over the and seal the edges with egg wash
-gingerly flip salmon over and place on an oiled sheet pan
-brush the whole thing with egg wash
-gently mark squares on the top with a paring knife, cut one way, then the other
-bake at 425 degrees Fahrenheit for 20-25 minutes or until golden
-rest for 10 minutes, serve, & enjoy!
Try Chef Bo Maisano’s recipe at home and have a healthy & savory dining experience. If you have any questions contact us. We’re here to help you enjoy your fish! Check in later today 11am PST to see if you are a Fishmas winner of Orca Bay Sockeye Salmon.