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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
  • Languages :  English  |   Français

   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 








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 Wellington


 

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

Salmon Wellington


 

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 Wellington


 

Salmon Wellington


 

Ingredients

Salmon Wellington
 
2 Shallots

3 Garlic Cloves

2 Lobster Tails. Fresh Lobster tails, or frozen

½ Cup White Wine

2 Salmon Filets

Puff Dough. If you can't find puff dough, you may substitute with phyllo dough

A few Spinach Leaves

 

Steps


The Lobster

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

Salmon Wellington

 

For today's meal I took

Lobster Tails

, but you may substitute with crab as well

Salmon Wellington

 

Take the meat out of the shells of the

Lobster Tails

(2) and cut in chunks

Salmon Wellington

 

Cook on high heat in the pan with the

Shallots

and the

Garlic Cloves

.

Then deglaze with the

White Wine

(½ Cup), add the

Lobster Tails

and let evaporate.

Set aside

Salmon Wellington

 

The Salmon

Remove the skin and the pin bones of the

Salmon Filets

(2)

Salmon Wellington

 

Sear the

Salmon Filets

for

a few seconds



The goal is NOT TO COOK THROUGH but to simply sear them.

Salmon Wellington

 

The Mold

For a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90" (To purchase online, see HERE)

Salmon Wellington

 

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 !

Salmon Wellington

 

Assembling...

Coat the mold with the puff dough

Salmon Wellington

 

Fill with the precooked

Lobster Tails



Salmon Wellington

 

Spread a few

Spinach Leaves



Salmon Wellington

 

Finish by filling with the precooked

Salmon Filets



Salmon Wellington

 

Fold the puff dough, then :
Place it in the refrigerator for

1 hour



Salmon Wellington

 
Salmon Wellington

Decoration

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 !

 

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

Salmon Wellington

 

Making the squares was no easy task, but that was a good teaching experience, how to focus and be patient...

Salmon Wellington

 
Salmon Wellington
Remove the mold from the refrigerator and unmold (remove the plastic wrap of course !)

 

Dorure

Brush with some eggwash...

Salmon Wellington

 
Salmon Wellington
and lay the pattern you chose (in my case, the lattice)

 

soooooo proud, wouldn't you ??

Salmon Wellington

 

Baking

Place in the preheated oven at 380 °F / 190 °C for about

30 minutes

,

Salmon Wellington

 

Result

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

Salmon Wellington


 

Bon appétit !

Salmon Wellington


 


Comments for This Recipe

11 Comments
  1. On Wednesday March 1, 2017
    Leslie Vestrich wrote:
    Awesome recipes! May I ask the approximate weight of those two salmon fillets, how many the dish serves? Thanks!
  2. On Thursday March 2, 2017
    François answered:
    Difficult to remember the weight. I will measure next time and will update the recipe
  3. On Saturday March 18, 2017
    Jackie wrote:
    How do you use the wine, you just deglaze it and sit aside ???????
  4. On Sunday March 19, 2017
    François answered:
    Once the shallots start to brown in the skillet, add the wine and let evaporate by half, while stirring, then transfer to a bowl
  5. On Thursday January 18, 2018
    Tracey wrote:
    I want to make just lobster wellington......would I pre-cook the lobster?
  6. On Friday January 19, 2018
    François answered:
    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.
  7. On Friday February 9, 2018
    Kim wrote:
    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?
  8. On Saturday February 10, 2018
    François answered:
    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.
  9. On Saturday February 10, 2018
    François answered:
    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
  10. On Wednesday December 19, 2018
    Mary Beth Clouse wrote:
    Any idea what size the mold is?
  11. On Wednesday December 19, 2018
    François answered:
    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)

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



2 Shallots

3 Garlic Cloves

2 Lobster Tails

½ Cup White Wine

2 Salmon Filets

Puff Dough

A few Spinach Leaves