Salmon Lobster Wellington Recipe2015-01-27
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
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
2 Shallots3 Garlic Cloves2 Lobster Tails. 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
The LobsterStart by lightly browning the
Shallots(2) in a bit of butter, then add the diced
Garlic Cloves(3) and stir on low/medium heat
Cook on high heat in the pan with the
Then deglaze with the
White Wine(½ Cup), add the
Lobster Tailsand let evaporate.
The MoldFor a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90" (To purchase online, see HERE)
Coat the mold with plastic wrap.
You will get the best results when using a thick puff dough : ideally, a 0.19" (or 13/64" or 0.5 cm) thick one would yield the best results !
DecorationFor 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 !
Making the squares was no easy task, but that was a good teaching experience, how to focus and be patient...
BakingPlace in the preheated oven at 380 °F / 190 °C for about
Cooking with the same ingredients ?
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