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SALMON WELLINGTON WITH MUSHROOM AND ZUCCHINI TRUFFLE CREAM SAUCE

Ingredients

The Salmon:

3 tablespoons olive oil

1 small onion, chopped

4 cloves garlic, chopped

8-ounces cremini mushrooms, finely chopped

1 teaspoon salt

½ teaspoon black pepper

4 teaspoons Sabatino Tartufi Truffle Zest

2 cups baby spinach leaves, packed

8-ounces cream cheese, softened

4, 6-8-ounce salmon filets, skinned

2 tablespoons Dijon mustard

1 box frozen puff pastry dough (2 sheets), thawed to room temperature

1 egg, beaten in a small bowl

 

The Truffle Sauce:

2 tablespoons olive oil

1 small onion, chopped

4 garlic cloves, chopped

5-ounces cremini mushrooms, sliced

1 small to medium zucchini, sliced into ½” half-moons, about 2 cups

1 teaspoon salt

½ teaspoon black pepper

1 ½ teaspoon Sabatino Tartufi Truffle Zest

1 ½ cups heavy cream

½ cup basil leaves, chiffonade, plus more for garnish

 

Instructions

Preheat oven to 425.

Prepare the salmon.  Heat the olive oil over medium high heat and cook the onions and garlic until soft and fragrant, about 2 minutes.  Add the mushrooms and continue cooking, stirring frequently until all of the moisture from the mushrooms has cooked off the mushrooms begin to lightly brown.

Add the salt, pepper, truffle zest, and spinach to the pan and cook, folding the spinach in until it is just wilted.  Turn off the heat and stir in the cream cheese.  Put this mixture in a small bowl in the refrigerator to cool for 15-20 minutes while you prepare the fish and pastry.

Keep your fish cold in the refrigerator until you are ready to make your wellingtons – this will help to keep the fish from overcooking in the oven.

Place the puff pastry on a lightly floured countertop and roll each sheet to approximately 12” x 14”.  Cut each sheet in half making 4, 12” x 7” rectangles.

Place the fish portions on a cutting board and brush a thin layer of the Dijon mustard on the top of each. Divide the cooled mushroom and spinach filling into 4 parts and place 1/4 on top of each filet.  Spread the filling to evenly cover the top of the filet, pressing with your hands to adhere.

Carefully, place the filets filling-side-down on top of each of the puff pastry sheets.  Brush the edges of the pastry around the fish with egg wash and then tightly fold the sides over the fish, wrapping it like a present and adding more egg wash as needed to adhere, so the filling will not leak out in the oven.

Place the wellingtons, seam side down (so filling is now on top under the pastry), on a rimmed parchment lined baking sheet.  Make crisscross score marks with a butter knife all over the top of the pastry.  Brush all over with the remaining egg wash.

Bake for 12-20 minutes until the puff pastry is golden brown and puffed.  Remove from the oven and let rest for 10 minutes.

While the wellingtons cook, make your sauce.  Heat the olive oil over medium high heat and cook the onion and garlic for 2 minutes until soft and fragrant.  Add the mushrooms and zucchini to the pan and cook, stirring frequently, until the veggies are soft and begin to lightly brown, about 5-6 minutes.  Add the salt, pepper, truffle zest, and heavy cream to the pan.  Bring to a low boil and let cook, stirring frequently until the sauce is thick and coats the back of a spoon, about 5-6 minutes.

Serve the wellingtons with mashed potatoes or rice and top with the luxurious truffle sauce.  DEVOUR!!

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