cathyxyz said:Found this while mooching around on the net.... sounds good and I'm
gonna give it a try tonight. Was thinking of adding a bit of rosemary
and a bit of garlic, of course 😉. What ya'all think?
Rosemary is probably too strong; I wouldn't use it. If garlic, go
lightly. Salmon cooked in puff pastry will have a good bit of its own
juice in there, and combining it with the additions indicated would be
quite enough. My opinion.
Quoted message said:Salmon Wellington
2 1/5 pounds Salmon fillets ; 2 equal sized, skinned
4 ounces Chestnut Mushrooms ; sliced
4 Green Onions ; chopped
4 ounce Shrimps ; chopped
1 sheet Puff Pastry
Pre-heat 350F
1. Roll pastry until large enough to completely enclose salmon. Lay 1
fillet on pastry and cover with chopped shrimp, mushrooms & green onions
and lay second fillet on top.
2. Wrap with pastry using beaten egg to seal. Trim pastry & slash top to
decorate. Brush with egg and cook in center of oven for 45 - 60 minutes
until pastry is brown and salmon is cooked.
A few things:
If you're buying puff pastry sheets, I'd use two sheets rather than one.
One sheet rolled out to cover that much fish means that it's been
rolled rather thin and won't give a very flaky result. The added
thickness of the finished dish will look better, "eat" better and will
be less likely to leak.
<http://www.cathy.co.za/salmon.html> It's hard to tell from the picture,
but this sounds rather small - not quite 6.5 ounces raw weight - and the
cooking time will overcook the fish. Finished weight of the fish cooked
to this degree will be around 4.5 ounces.
The one in the picture is not finished as the directions above stipulate
- no slashes.
The oven temp is too low for puff pastry. You want the moisture to flash
over to steam so the layers become obvious, and higher temperatures will
guarantee it. I bake puff pastry at 400°, and this fish should be done
in about 15 minutes, or when the pastry is a good rich brown.
If I were doing it, I'd lay the pieces of fish side by side, or, more
likely, I'd use a single, larger piece as I did for X-mas where I did a
whole side in puff pastry. Lay the sheet down - no rolling - and egg
wash. Sprinkle some salt, pepper and very finely minced chives. Lay the
fish on top. A bit more salt and pepper and chives, and the shrimp as
above. Another sheet of pastry, egg-washed side in. Crimp and trim
edges. I trimmed the X-mas one in the shape of a fish and made score
marks to look like fins and scales. Egg wash for a nice, shiny brown
finished color and to hold on any decorations. I used trimmings to make
eyes, a mouth and gill lines.
