Comments for This Recipe

1. On Wednesday March 1, 2017

   Leslie Vestrich wrote:

   Awesome recipes! May I ask the approximate weight of those two salmon fillets, how many the dish serves? Thanks!
2. On Thursday March 2, 2017

   FX (François-xavier) answered:

   Difficult to remember the weight. I will measure next time and will update the recipe
3. On Saturday March 18, 2017

   Jackie wrote:

   How do you use the wine, you just deglaze it and sit aside ???????
4. On Sunday March 19, 2017

   FX (François-xavier) answered:

   Once the shallots start to brown in the skillet, add the wine and let evaporate by half, while stirring, then transfer to a bowl
5. On Thursday January 18, 2018

   Tracey wrote:

   I want to make just lobster wellington......would I pre-cook the lobster?
6. On Friday January 19, 2018

   FX (François-xavier) answered:

   Hi Tracey : With just Lobster, you will need more lobster of course to compensate for the salmon that you want to replace with lobster.
   
   Yes - You would need to remove the shells, and sear the lobster flesh on each sides (pre-cook) in a skillet, but not cook entirely, and then finish cooking them in the oven.
   
   You want to sear them so we are sure they are entirely cooked, but only sear them (and not fully cook) so they can stay moist, and not overcooked.
7. On Friday February 9, 2018

   Kim wrote:

   Is it necessary to put the decorative dough on top with egg wash or can you just bake it without? Also how do you keep phyllo dough together in the mold?
8. On Saturday February 10, 2018

   FX (François-xavier) answered:

   Hi Kim, No it's not mandatory at all. It's mainly for decorating and presentation. However the eggwash is mandatory to give it that beautiful golden final color touch.
9. On Saturday February 10, 2018

   FX (François-xavier) answered:

   As for the Phyllo dough, that would be interesting to try... I mentioned in the ingredients that you may use phyllo dough, but honestly, I've never tried.
   
   The result will be different, but definitely leaner in terms of calories.
   
   I'm just concerned that unlike Puff Dough, the Phyllo dough doesn't rise when baking, and so I don't know what result you would get... but it's worth the try
10. On Wednesday December 19, 2018

    Mary Beth Clouse wrote:

    Any idea what size the mold is?
11. On Wednesday December 19, 2018

    FX (François-xavier) answered:

    I am using a Silikomart mold "TOR250X90" (To purchase online, see HERE)
    
    Width: 9.84" (or 9 27/32" or 25 cm)
    Height: 3.54" (or 3 35/64" or 9 cm)
12. On Wednesday December 16, 2020

    Spinner wrote:

    Can this be prepared ahead of time to bake right before the rest of dinner is ready?
13. On Wednesday December 16, 2020

    FX (François-xavier) answered:

    Hey Spinner
    
    Yes it can be made a few hours before, a day but perhaps not earlier.
    
    I would slightly underbake it, then refrigerate it overnight (well wrapped), so that when I warm it up just before serving the next day, it doesn't overdry

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