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.

 

Ingredients

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.

12/09/16

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12 Days of Fishmas

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.   […]

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