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
About this recipe
The 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
1. Start by lightly browning the Shallots (2) in a bit of butter, then add the diced Garlic Cloves (3) and stir on low/medium heat
2. For today's meal I took Lobsters, but you may substitute with crab as well
3. Take the meat out of the shells of the Lobsters (2) and cut in chunks
4. Cook on high heat in the pan with the Shallots and the Garlic Cloves
5. Then deglaze with the White Wine (½ Cup), add the Lobsters, let it cook briefly and let evaporate
6. Set aside
7. Remove the skin and the pin bones of the Salmon Filets (2)
8. Sear the Salmon Filets for a few seconds
9. The goal is NOT TO COOK THROUGH but to simply sear them.
10. You may buy a Puff Dough but I usually find them too thin for this recipe. I like to use a thick Puff Pastry Dough (0.19" (or 13/64" or 0.5 cm) thick) : for this reason, I prefer making the Puff Pastry Dough myself
12. For a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90"
14. Coat the mold with plastic wrap. You will get the best results when using a thick puff dough
15. Coat the mold with the puff dough
16. Fill with the precooked Lobsters
17. Spread a few Spinach Leaves
18. Finish by filling with the precooked Salmon Filets
19. Fold the puff dough, then place it in the refrigerator for 1 hour
20. For the decoration, I chose to use a lattice pattern, using this lattice rolling tool. You may be creative and choose your own patterns with cookie cutters as well !
22. I placed the dough in the freezer to solidify which will make the next steps easier
23. Remove the mold from the refrigerator and unmold (remove the plastic wrap of course !)
24. Brush with some eggwash...
25. and lay the pattern you chose (in my case, the lattice)
26. Place in the preheated oven at 380 °F / 190 °C for about 30 minutes
Soooooooooo good. A real treat that makes my guests happy every time
Bon appétit !