Home
Recipes
The Blog
Salmon Lobster Wellington Recipe
2015-01-27
- This Recipe
- Cuisine: French Cuisine
- Course: Main Dish, Fish
- Difficulty: Intermediate
- Category: Course
- Preparation Time: 30 Minutes
- Cooking Time: 30 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday January 27, 2015
- Comments : 11 Comments
-
Languages :
English | 
Français
- Ingredients
- Lobster, Puff dough, Fish, Salmon,
- Print This Recipe
-
Print
La version Française se trouve ICI |
Impress guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», ideal to celebrate a great diner with family or friends Don't forget to share your photos once you tried this recipe! HERE |
About this recipeThe original recipe is the famous Beef Wellington, but something was bothering me when eating it. And I think it's the annoying contrast between the soft crispy dough and the meat that I find always too hard to chew on, making it not as enjoyable as this one that I am showing you |
 |
I find the Salmon Wellington version far superior, as the crispy and soft dough goes really well with the moist and tender Salmon. |
 |
Impress your guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», this classy lobster salmon dish is great to celebrate diners with family and friends |
 |
 |
Ingredients
 | 2 Shallots3 Garlic Cloves2 Lobster. Fresh Lobster tails, or frozen½ Cup White Wine2 Salmon FiletsPuff Dough. If you can't find puff dough, you may substitute with phyllo doughA few Spinach Leaves |
You will need...
Steps
The Lobster |
1. 
Start by lightly browning the
2. For today's meal I took
3. Take the meat out of the shells of the
4. Cook on high heat in the pan with the
5. Then deglaze with the
6. Set aside
Start by lightly browning the Shallots
(2) in a bit of butter, then add the dicedGarlic Cloves
(3) and stir on low/medium heat2. For today's meal I took
Lobster
, but you may substitute with crab as well3.
Take the meat out of the shells of the Lobster
(2) and cut in chunks4.
Cook on high heat in the pan with the Shallots
and theGarlic Cloves
5. Then deglaze with the
White Wine
(½ Cup), add theLobster
and let evaporate6. Set aside
The Salmon |
7. Remove the skin and the pin bones of the
8. Sear the
9.
The goal is NOT TO COOK THROUGH but to simply sear them.
Salmon Filets
(2)8.
Sear the Salmon Filets
fora few seconds
9.
The goal is NOT TO COOK THROUGH but to simply sear them.
For a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90"
12. Coat the mold with plastic wrap. You will get the best results when using a thick puff dough
13. Coat the mold with the puff dough
14. Fill with the precooked
15. Spread a few
13. Coat the mold with the puff dough
14. Fill with the precooked
Lobster
15. Spread a few
Spinach Leaves
16. Finish by filling with the precooked
17. Fold the puff dough, then place it in the refrigerator for
Salmon Filets
17. Fold the puff dough, then place it in the refrigerator for
1 hour
21. Remove the mold from the refrigerator and unmold (remove the plastic wrap of course !)
22. Brush with some
23. and lay the pattern you chose (in my case, the lattice)
22. Brush with some
eggwash
...23. and lay the pattern you chose (in my case, the lattice)
Baking |
ResultSoooooooooo good. A real treat that makes my guests happy every time |
|
Bon appétit ! |
|
The 2 other recipes of Fish   |
The result and the pix
|
|
|
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Fish |
What else to cook with Salmon |
Recipes...
Pierre Hermé’s Chocolate Sorbet
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Easy Mexican Chicken Tacos
Jamie Oliver’s Indian Butter Chicken
Conticini’s Chocolate Pound Cake
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Pierre Hermé’s Pistachio Crème Brûlée
The Bilbao Brunch
Pierre Hermé’s Pistachio Ice Cream
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Jacquy Pfeiffer’s Christmas Sablés Cookies
Pierre Hermé’s Peach Apricot Saffron Macarons
Paul Bocuse’s Boeuf Bourguignon
Rabbit Stew, a French delicacy
Poke Bowl, Honolulu style
The Coca-Cola Ice Cream (only for my sister)
French Fish Bouillabaisse (Stew)
Michalak’s Gianduja (Italian hazelnut paste)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
French Saint-Michel Cookies
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Christophe Felder’s Strawberry Tiramisu
Other Blogs...
MJ's Kitchen
Tomato Confit – Slow Roasted Tomatoes
White on rice couple
Todd And Diane’s Guide To Winter Squash And Pumpkins
Luxe Eat
About The Perfect Ingredient With Matt Goulding And Maria Canabal
My Best Japanese Spots In London
Erren's Kitchen
Showstopper Roasted Squash
2 Shallots
3 Garlic Cloves
2 Lobster
½ Cup White Wine
2 Salmon Filets
Puff Dough
A few Spinach Leaves
Comments for This Recipe
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.
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
Width: 9.84" (or 9 27/32" or 25 cm)
Height: 3.54" (or 3 35/64" or 9 cm)