This warm puff pastry dish is sure to impress after a series of chilled courses. It is both decadent and delicate, so be careful not to overcook the fish or burn the pastry while it is in the oven. Here is how to make Mini Salmon Wellington with Caper Cream.
Yield: 6 servings
Ingredients
2 tablespoons unsalted butter
1/3 cup shallots, minced
3 cups mushrooms, minced
2 tablespoons tarragon, minced
1 sheet frozen puff pastry, thawed
4 tablespoons capers, rinsed well
1 1/2 cups cooked spinach
2 eggs, beaten
1 1/2 lb center-cut skinless salmon filets, about 1–1 1/2″ thick, cut into 6 equal pieces
1 1/4 cups heavy cream
2 tablespoons Dijon mustard
1 tablespoon parsley, minced
Kosher salt and black pepper, to taste
Directions
In a large sauté pan on medium heat, add butter. Add mushrooms and season with salt and pepper. Sauté until liquid has been released, about 6–7 minutes. When the foam has subsided, add shallots and sauté for 3 minutes. Add tarragon and sauté for 2 minutes.
Preheat oven to 425˚F. Place puff pastry on a cutting board and slice it into six equal pieces. Divide the spinach and mushroom mixture into six equal portions. Place one portion of spinach in the center of each pastry piece—season both sides of salmon with salt and pepper and place on spinach. Spoon mushroom evenly on top of salmon. Fold both ends of the puff pastry like a letter so the parcel is completely sealed. Flip the parcel over and brush with egg. Place parcels on a sheet pan lined with parchment paper, leaving room between each. Gently score with a knife, but be careful not to cut entirely through the pastry. Bake in the oven for 15 minutes, until pastry is golden brown.
In a medium saucepan on medium-high heat, add cream. Cook until the cream is reduced by half. Add capers and mustard and simmer for 2–3 minutes. Add parsley and black pepper. Serve with salmon.
