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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
- Chef : François
- Category: Recipe
- Posted on: Tuesday January 27, 2015
- Comments : 11 Comments
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Languages :
English | 
Français
- Ingredients
- Lobster, Puff dough, Fish, Salmon,
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 |
PrintAbout 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 |
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I find the Salmon Wellington version far superior, as the crispy and soft dough goes really well with the moist and tender Salmon. |
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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 |
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Ingredients
 | 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 |
Steps
The Lobster Start by lightly browning the Shallots (2) in a bit of butter, then add the dicedGarlic Cloves (3) and stir on low/medium heat |
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For today's meal I took Lobster Tails , but you may substitute with crab as well |
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| Take the meat out of the shells of the Lobster Tails (2) and cut in chunks |
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| Cook on high heat in the pan with the Shallots and theGarlic Cloves .Then deglaze with the White Wine (½ Cup), add theLobster Tails and let evaporate.Set aside |
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The SalmonRemove the skin and the pin bones of theSalmon Filets (2) |
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| Sear the Salmon Filets fora few seconds  The goal is NOT TO COOK THROUGH but to simply sear them. |
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The Mold For a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90" (To purchase online, see HERE) |
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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 ! |
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Assembling...Coat the mold with the puff dough |
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Fill with the precooked Lobster Tails |
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Spread a few Spinach Leaves |
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Finish by filling with the precooked Salmon Filets |
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Fold the puff dough, then :  Place it in the refrigerator for 1 hour |
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 | 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 ! |
I placed the dough in the freezer to solidify which will make the next steps easier |
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Making the squares was no easy task, but that was a good teaching experience, how to focus and be patient... |
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 | Remove the mold from the refrigerator and unmold (remove the plastic wrap of course !) |
DorureBrush with some eggwash... |
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 | and lay the pattern you chose (in my case, the lattice) |
soooooo proud, wouldn't you ?? |
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BakingPlace in the preheated oven at 380 °F / 190 °C for about30 minutes , |
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ResultSoooooooooo good. A real treat that makes my guests happy every time |
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Bon appétit ! |
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The 2 other recipes of Fish   |
Cooking with the same ingredients ?
What else to cook with Fish |
What else to cook with Salmon |
Recipes...
Claire Heitzler’s Rhubarb Strawberry Tart
Asian Beef Tacos (“Tacos estilo Asiáticos”)
French Fish Bouillabaisse (Stew)
Cyril Hitz’s French Fougasse Bread
Conticini’s Chocolate Pound Cake
Julia Child’s Sautéed Mushrooms in Madeira Sauce
French Mango Coconut Charlotte
Stéphane Tréand’s Olive Oil Ice Cream
French Sausage in Brioche (“Saucisson Brioché”)
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Pierre Hermé’s Pistachio Crème Brûlée
Thomas Keller’s Dog Treats
Paul Bocuse’s Boeuf Bourguignon
Rabbit Stew, a French delicacy
Julia Child’s Leek Quiche (“flamiche”)
Alice Waters’ Buttermilk Waffles
The Bilbao Brunch
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
French Saint-Michel Cookies
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
The Coca-Cola Ice Cream (only for my sister)
Easy Mexican Chicken Tacos
Jacquy Pfeiffer’s French Gingerbread
Other Blogs...
David Lebovitz
Claudia Fleming’s Stout Gingerbread
Weekend Reads
The Barbecue Bible
10 Essential Tools For Your Best Thanksgiving Yet
White on rice couple
Baked Stuffed Turkey Breast With Bacon, Mushroom, Kale/spinach
2 Shallots
3 Garlic Cloves
2 Lobster Tails
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)