Salmon Wellington (Croquetts--four 6oz fillets)

LindaKin
12Ingredients
390Calories
60Minutes

This is "Neptune's version' of beef Wellington. Linda's version original by Chef Jean Claude LeLan of Alexandria, Virginia.

Ingredients

  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons butter
  • 1/4 white wine
  • salt
  • 1/2 cup half & half
  • 1 onion (thinly sliced)
  • 1/2 cup leeks (julienned, & carrots)
  • puff pastry (from frozen food section)
  • 3 tablespoons shallots
  • 1/2 cup champagne
  • 1/4 cup vinegar
  • 1 dash lemon juice

Directions

  1. Sauté onions in about 1 tablespoon butter until translucent. Add wine. Season with thyme, salt & pepper to taste. Lower heat and add 1/4 cup half & half, cooking until thickened. Set aside. Julianne leeks & carrots.
  2. Lay out puff pastry just a little larger than salmon fillet , place fillet in center. Cover with 1/4 onion mixture and 1/4 julienned vegetables. Cover with puff pastry pressing sides closed. Repeat with remaining filets.
  3. Saute shallots in about 1 tablespoon butter. Add champagne and vinegar, reduce to almost dry. Lower heat and add 1/4 cup half & half, salt & pepper and dash of lemon. Cook until thickened. Set aside.
  4. Bake 400 degrees for 10 minutes. Reduce heat to 350 degrees and cook 20 minutes until pastry is puffed and a deep rich brown.
  5. Place cooked salmon on plate and ladle champagne sauce around sides. Do not make pastry soggy by putting sauce on top.

NutritionView more

390Calories
Sodium13%DV320mg
Fat37%DV24g
Protein49%DV25g
Carbs3%DV9g
Fiber4%DV1g

PER SERVING *

Calories390Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat9g45%
Trans Fat
Cholesterol90mg30%
Sodium320mg13%
Potassium590mg17%
Protein25g49%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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