Salmon Wellington with express cheese sauce
Salmon Wellington with express cheese sauce

Preparation time 30 minutes

Total time: 1 hour 10 minutes

Ingredients

Salmon Wellington

  1. 15 ml 1 tbsp. butter
  2. 2 garlic cloves, minced
  3. 1 tub 312 g baby spinach
  4. 15 ml 1 tbsp. mortar-crushed pink peppercorn
  5. 5 ml 1 tsp. ground fennel seeds
  6. 5 ml 1 tsp. salt
  7. 2 salmon filets, without the skin on the thickest part, 500 g (1 lb.) each
  8. 60 ml 1/4 cup all-purpose flour
  9. 397 g 1 package puff pastry, thawed

Sauce

  1. 150 g 1 package garlic and fine herbs Boursin cheese
  2. 15 ml 1 tbsp. dill, minced
  3. 375 ml 1 1/2 cups 15% cooking cream

Directions

  1. Preheat oven to 190°C (375°F).
  2. Heat the butter in a skillet, and brown the garlic for 2 minutes. Drop the spinach into the skillet, one handful at a time. Drain the spinach to eliminate excess water.
  3. In a small bowl, mix the pink peppercorn, ground fennel seeds, and salt. Set aside.
  4. On a floured surface, roll out half the dough into 1 rectangle a little bigger than the salmon filets.
  5. Place the dough rectangle onto a baking sheet lined with parchment paper. Place the salmon on the dough, season the salmon with the spices, and end with the drained spinach.
  6. Roll out another rectangle with the remaining dough. Place it over the salmon. Wet the edges of the dough and seal it shut. Cut the excess dough.
  7. Cook in the oven about 40 minutes or until the dough is golden.
  8. Once the salmon is ready, mix all the sauce ingredients together in a heavy skillet. Whisk until the cheese is melted and the sauce is hot, about 3 minutes.
  9. Serve the salmon Wellington with the sauce.

Chef’s secret: If you don’t have a mortar, you can crush the peppercorn using a rolling pin.

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