Salmon Wellington with White Wine Sauce

By slane2

Ingredients

• White Wine Sauce:
• 1 large leek
• 1 T butter
• 2 T dry white wine
• Salt and pepper
• 1 C whipping cream
• 1 package puff pastry
• 1 skinless salmon fillet (12-14 oz.)
• 1 egg, lightly beaten
• 1/2 C dry white wine
• 1 t lemon juice
• 1 small shallot, minced
• 1/2 C whipping cream
• 1 t dried tarragon or dill
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Trim root from leek and remove the dark green leaves at the top. Cut leek in half lengthwise. Starting at the bottom of each half, slice into very thin semi-circles. Wash well in cold water and drain thoroughly (a salad spinner does a good job.)

In a large skillet, melt butter over medium heat. Saute leek for 5 minutes or until tender. Add wine and salt and pepper to taste. Reduce heat and simmer for 3-4 minutes or until liquid is almost evaporated. Add cream and simmer, stirring often, until reduced by half. Do not let boil. Remove from heat and let cool completely.

Meanwhile, preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper. On a floured surface, cut block of puff pastry in half (it is usually partially precut.) Roll out each half into a 12x10" rectangle. Place one rectangle on prepared baking sheet. Rinse salmon and pat dry with paper towels. Place salmon in the centre of the pastry, leaving a 2" border all around. Spoon leek mixture over salmon. Brush edges of pastry with egg. Place second pastry rectangle on top and press the edges to seal, like a pillow. Trim the edges, leaving a 1" border of pastry around the fish. Press edges with a fork to seal. Cut 3 or 4 slits in the top to allow steam to escape. Brush top with beaten egg. Bake for 20 to 25 minutes or until pastry is puffy and golden. Let rest for 5 minutes.

White Wine Sauce:
Meanwhile, in a small saucepan, bring wine, lemon juice, and shallot to a boil over medium heat. Reduce heat and simmer for about 5 minutes or until reduced by half. Add cream and simmer, stirring often, until slightly thickened. Do not let boil. Strain into a small bowl and whisk in tarragon and salt and pepper to taste. Slice salmon and serve drizzled with sauce.