By In The Kitchen With Stefano Faita
INGREDIENTS
Salmon Wellington
1/3 cup butter
2 cups chopped mushrooms, such as cremini or button mushrooms
1 bunch Swiss chard, thicker stalks removed, chopped
Salt and freshly ground pepper, to taste
2 tsp. lemon zest
1 side salmon, centre cut, skin and pin bones removed (about 2 pounds)
2 sheets (10-inch x 10-inch) pre-rolled puff pastry, preferably all-butter puff pastry (450 grams)
1 egg yolk +1 tbsp. water, for egg wash
Baby greens or micro greens, for garnishing (optional)
Leek and Mustard Cream Sauce
2 tbsp. butter
1 leek, finely chopped (white and light green parts only)
2 small shallots, minced
1 garlic clove, chopped (optional)
Salt and freshly ground pepper, to taste
1/2 cup white wine
1/2 cup cream
1 cup chicken stock
2 to 3 tbsp. grainy mustard
2 tbsp. chopped chives and tarragon
PREPARATION
Salmon Wellington
Make the mushroom and Swiss chard filling: Heat large frying pan over medium high heat. Add butter. When butter melts, add mushrooms and sauté until golden and no moisture remains, about 8 to 10 minutes. Cool slightly. While mushrooms are cooling, blanch Swiss chard in salted boiling water for 1 minute. Plunge into ice water to stop cooking. Drain and squeeze out excess liquid. Add chard to mushrooms. Season with salt, pepper and lemon zest and toss to combine. Set aside.
Preheat oven to 425 degrees F.
Cut salmon in half, pat dry and season with salt and pepper. Lay out 1 sheet of puff pastry and place 1 piece of salmon on top of pastry in the centre. Add mushroom and chard filling. Top with second piece of salmon, creating a sandwich. Brush edges of puff pastry with egg wash. Drape second sheet of puff pastry over the salmon. Using a fork, seal edges of pastry together. For a clean edge, trim pastry edges with pizza roller or knife.
Brush pastry with egg wash. Using a paring knife, cut a few steam vents into the pastry.
Bake wellington until puff pastry is golden brown and crisp, about 25 minutes. Let rest before slicing, about 5 to 10 minutes. Serve with Leek and Mustard Cream Sauce.
Leek and Mustard Cream Sauce
Heat saucepan or small skillet over medium heat. Add butter. When butter melts, add leeks, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally until leeks soften, about 4 to 5 minutes. Add white wine and cook until almost no liquid remains. Add cream, stock and mustard and cook until sauce thickens slightly, about 8 to 10 minutes. Taste and adjust for seasoning. Finish with chives and tarragon.
Yield: 6 to 8 servings.