Use the tines of a fork dipped into flour to press the edges closed all around the rectangle. If they're not even, use scissors to cut them.Ĥ. The sides of the two rectangles should be even. Lift it onto the rolling pin and ease it onto the salmon, taking care to keep the corners of the bottom piece even with the top piece. On a lightly floured counter, roll out the larger rectangle so it is 1/2-inch larger all around than the bottom piece (about 8 1/2-by-16 1/2-inches). Add the salmon, leaving the border empty. Make an even layer of mushrooms, leaving the 1-inch border empty. Sprinkle the mustard with panko or breadcrumbs. Keeping the border clean, spread the center of the rectangle with Dijon mustard. Brush a 1-inch border all around the rectangle with the egg glaze. Lift it onto the rolling pin and return it to the parchment-lined baking sheet.Ģ. On a lightly floured counter, roll out the smaller rectangle to about 8-by-16-inches. Remove both rectangles of dough from the refrigerator and lift them off the parchment. Tablespoons panko or other plain white breadcrumbsīunch watercress, microgreens, or Italian parsley (for garnish)ġ. Remove from the heat and leave to cool.Įgg, lightly beaten with 1 tablespoon cold water (for the glaze) It's very important that the mushrooms are dry at this point. Cook, stirring, for 10 minutes, or until the mushrooms release their liquid and all the liquid in the pan evaporates. Add the mushrooms and a generous pinch each of salt and pepper. In a large skillet over medium-high heat, melt the butter. Flake the fish into 2-inch pieces, discarding the skin.ħ. Use a slotted metal spoon to lift the fish from the parchment paper and transfer to a plate. Remove the fish from the oven set aside to cool.Ħ. If the fish is thick, it may take 20 minutes. Bake the fish for 15 minutes, or until it is very firm to the touch and just cooked through (125 on a meat thermometer). Bring two sides of the paper over the fish and tuck under the edges so the fish is completely encased.ĥ. Rub the fish with oil and sprinkle with salt and pepper. Set the fish, skin side down, in the parchment. Line the dish with a piece of parchment paper that has a 2-inch overhang (you need enough paper to cover the fish completely).Ĥ. Have on hand a 10-inch baking dish or another dish that will hold the salmon with 1-inch around it. Set the rectangles on the sheet, separating them with parchment paper refrigerate.ģ. Line a rimmed baking sheet with parchment paper. If it comes in one large piece, cut it almost in half one piece should be 1/2-inch larger than the other. Leave the frozen pastry in the refrigerator for half a day to defrost. Pound mixed button and shiitake mushrooms, stemmed and coarsely choppedġ. Package (14 to 18 ounces) frozen all-butter puff pastry To serve it, cut it lengthwise in half, then crosswise into squares and garnish with greens. It looks best on a large board or stone slab. Allow half a day for the pastry to defrost in the fridge (not at room temperature) and another 30 minutes to chill the Wellington before baking. You can make duxelles a couple days in advance, and poach the fish the day before, so all you have to do is roll the pastry and assemble the layers. Dufour, available at Whole Foods Market, or the house brand at Trader Joe's (both are frozen) will lighten your load. Instead of making your own dough, use a commercial all-butter puff pastry. The mushrooms and salmon are layered on the bottom dough, the top rectangle goes on, and the Wellington is sent into a hot oven to puff and brown. You need two rectangles of flaky dough, a pan of chopped, sauteed mushrooms, which is called duxelles, and oven-poached fresh salmon. This version is streamlined, and a satisfying baking project. Salmon Wellington is a riff on the classic British dish, Beef Wellington, said to have been invented in the 19th century.
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