BAKED SALMON IN PUFF PASTRY WITH CREMINI MUSHROOM DUXELLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Duxelles: Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup. Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes. Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Wellington: Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close. Note: I brushed an egg wash over each wellington, to give a lovely golden color to the pastry. Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry. Note: These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!
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Abbey Patrick
a-p@yahoo.comThis is a great recipe for a special occasion.
Innocent Mozulu
innocentmozulu8@yahoo.comI will definitely be making this again!
Karabelo Motaung
mkarabelo51@yahoo.comThe recipe was easy to follow and the results were impressive.
Muharram Buledi Baloch
muharram37@yahoo.comThe combination of flavors in this dish was amazing!
Deonidas Ndiamkama
n_deonidas@yahoo.comThis recipe was a bit too complicated for me.
Willy Wonka305
w_w13@yahoo.comThe salmon was a bit dry, but the duxelles was delicious.
Anna Rosales
a-rosales65@yahoo.comI've made this recipe several times and it's always a hit with my family and friends.
Eric Drake
ed21@hotmail.comThis was my first time making salmon en croute and it turned out great! The recipe was easy to follow and the results were impressive.
Roberts Bože
br30@yahoo.comI loved the combination of flavors in this dish. The salmon was cooked perfectly and the duxelles was rich and flavorful. The puff pastry was flaky and golden brown. I will definitely be making this again!
Vinod Krish
v.krish@aol.comThis recipe was a bit too complicated for me. I think I would try a simpler recipe for salmon en croute next time.
topu ataur
ataur_t77@hotmail.comThe salmon was a bit dry, but the duxelles was delicious. I think I would try a different recipe for the salmon next time.
NoCo VanCo
v98@yahoo.comThis was my first time making salmon en croute and it turned out great! The recipe was easy to follow and the results were impressive. The salmon was cooked perfectly and the duxelles was rich and flavorful. I will definitely be making this again.
Siljomara Henriette
h.s@hotmail.comI've made this recipe several times and it's always a hit with my family and friends. The salmon is always moist and flavorful, and the duxelles is the perfect complement. The puff pastry is always flaky and golden brown.
Milda Only
monly73@hotmail.comThis recipe was absolutely delicious! The salmon was cooked perfectly and the duxelles added a rich, earthy flavor. The puff pastry was flaky and golden brown. I will definitely be making this again!