Salmon Wellington (En croute)
1.5 pounds fresh salmon, skinned, cut in 4 ounce portions
2 cups sweet onion, finely chopped
2 cups fresh baby spinach leaves, loosely packed
1 pound white mushrooms, diced small
1/2 cup dry white white
2 tablespoons extra virgin olive oil
1 tablespoon fresh garlic, finely minced
1 teaspoon herbed sea salt
1 package frozen puff pastry sheets
2 eggs beaten in a bowl
Remove puff pastry from the freezer and the box before you start prepping the recipe.
Preheat oven to 450 degrees
In a saute pan heat olive oil on medium high, add mushrooms and cook until browned, about 15 minutes. When mushrooms are browned, add onion, cook until caramelized, about 5 minutes. Add garlic, saute for an additional 2 minutes. Deglaze pan with wine. Cook until mostly evaporated, add sea salt. Cook another minute. Remove to a shallow bowl and allow to cool.
in the meantime. unfold puff pastry sheet, cut down center lengthwise then cut each strip into 3 equal pieces. With a floured rolling pin, flour board and roll out each piece to fit around the salmon pieces. It should only take 3 or 4 rolls.
Put mushroom mixture on center of puff pastry square, lay a few spinach leaves the mushroom mix. Then place salmon, skinned side up, over mushroom and spinach. Brush egg wash along the sides. Fold long pieces over salmon, seal, then fold over sides and pinch to seal.
Optional: Cut a small heart or other design from remaining puff pastry and place on top of each finished piece.
When all the pieces are completed, lay seam side down on a baking sheet. Brush with egg wash. Put in the oven and bake 20 minutes until golden brown and serve immediately.
Serves 6 people. Bon Appetit!