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Cuisine d'Aubéry
The food blog of FX
Main Dish Fish

https://www.cuisinedaubery.com/recipe/salmon-lobster-wellington-recipe/

Salmon Lobster Wellington Recipe

Tuesday January 27, 2015
15 comments Share:
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 4.9
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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

FX (François-xavier)

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

Salmon Lobster Wellington Recipe

I find the Salmon Wellington version far superior, as the crispy and soft dough goes really well with the moist and tender Salmon.

Salmon Lobster Wellington Recipe

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

Salmon Lobster Wellington Recipe
Salmon Lobster Wellington Recipe

Salmon Lobster Wellington Recipe

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 30 Minutes Cooking Time: 30 Minutes Skill: Intermediaire Level Cuisine: French Cuisine Courses: Main Dish, Fish, 
Lobster Puff dough Fish Salmon
 4.9
Ingredients
  • For a 9.84" (or 9 27/32" or 25 cm) long loaf

  •   2 Shallots
  •   3 Garlic Cloves
  •   2 Lobsters. Fresh Lobster tails, or frozen
  •   ½ Cup White Wine
  •   2 Salmon Filets
  •   some Puff Pastry Dough. For the recipe, see HERE
  •   A few Spinach Leaves


  • For a 5.11" (or 5 1/8" or 13 cm) long loaf

  •   1 Shallot
  •   1 ½ Garlic Cloves
  •   1 Lobster. Fresh Lobster tails, or frozen
  •   ¼ Cup White Wine
  •   1 Salmon Filet
  •   some Puff Pastry Dough. For the recipe, see HERE
  •   A few Spinach Leaves

  • You will need...
    Saute Pan Scanpan
    Silikomart Buche Kit
    Food Wrap
    Lattice Dough Cutter
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Steps


    The Lobster

    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

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    Saute Pan Scanpan


    The Salmon

    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.

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    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

    11. To make the Puff Pastry Dough yourself : The recipe is HERE

    12.  For a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90"

    13. To purchase online, see HERE

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    Silikomart Buche Kit

    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

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    Food Wrap

    18. Finish by filling with the precooked Salmon Filets

    19. Fold the puff dough, then place it in the refrigerator for 1 hour

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    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 !

    21. To purchase online, see HERE

    22. I placed the dough in the freezer to solidify which will make the next steps easier

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    Lattice Dough Cutter

    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)

    Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe Salmon Lobster Wellington Recipe

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue


    Baking

    26. Place in the preheated oven at 380 °F / 190 °C for about 30 minutes

    Salmon Lobster Wellington Recipe
    Result

    Soooooooooo good. A real treat that makes my guests happy every time

    Bon appétit !

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    Don't forget to share your photos once you tried this recipe! HERE
    Lobster Puff dough Fish Salmon
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    15 comments

    Leslie Vestrich Wednesday March 1, 2017

    Awesome recipes! May I ask the approximate weight of those two salmon fillets, how many the dish serves? Thanks!

    FX (François-xavier) Thursday March 2, 2017

    Difficult to remember the weight. I will measure next time and will update the recipe

    Jackie Saturday March 18, 2017

    How do you use the wine, you just deglaze it and sit aside ???????

    FX (François-xavier) Sunday March 19, 2017

    Once the shallots start to brown in the skillet, add the wine and let evaporate by half, while stirring, then transfer to a bowl

    Tracey Thursday January 18, 2018

    I want to make just lobster wellington......would I pre-cook the lobster?

    FX (François-xavier) Friday January 19, 2018

    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.

    Kim Friday February 9, 2018

    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?

    FX (François-xavier) Saturday February 10, 2018

    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.

    FX (François-xavier) Saturday February 10, 2018

    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

    Mary Beth Clouse Wednesday December 19, 2018

    Any idea what size the mold is?

    FX (François-xavier) Wednesday December 19, 2018

    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)

    Spinner Wednesday December 16, 2020

    Can this be prepared ahead of time to bake right before the rest of dinner is ready?

    FX (François-xavier) Wednesday December 16, 2020

    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

    Jabie Sunday January 16, 2022

    Please clarify steps 4 & 5, is the lobster cooked cooked in step 4 or step 5? It would appear to say in step 4, but then step 5 says add the lobster.

    FX (François-xavier) Monday January 17, 2022

    No, it's still step 5 as mentioned.

    You add the lobster, briefly cook it on the surface (it will cook again in the oven)

     

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