The Art of Perfect Individual Salmon Wellington Creation and Presentation

Perfect Salmon Preparation Mastery

Master the technique of properly searing and seasoning salmon for optimal flavor and texture.

Mushroom Duxelles Excellence

Learn the skill of creating perfectly concentrated mushroom mixture with intense umami flavor.

Puff Pastry Handling Perfection

Perfect the method of working with puff pastry to achieve maximum flakiness and golden color.

Assembly Balance Technique

Master the art of layering ingredients for optimal moisture control and flavor distribution.

Elegant Presentation Strategy

Learn professional plating techniques for restaurant-quality visual appeal and service.

Professional Wellington Techniques for Perfect Individual Salmon Parcels

Salmon Temperature: Don't overcook salmon during searing - it will finish cooking in the oven.

Moisture Control: Ensure mushrooms and spinach are completely cooled and dry before assembly.

Pastry Handling: Keep puff pastry cold and work quickly to maintain flakiness.

Sealing Technique: Use egg wash to seal pastry edges and prevent filling from leaking.

Timing Coordination: Prepare all components ahead and assemble just before baking.

Doneness Check: Internal temperature should reach 145°F for perfectly cooked salmon.

Individual Salmon Wellingtons with Herb Crust and Spinach Duxelles

Name: Individual Salmon Wellingtons with Herb Crust and Spinach Duxelles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 individual wellingtons
Cuisine: French
Ingredients: For the Salmon:; 4 salmon fillets (6 oz each), skin removed; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Mushroom Duxelles:; 8 oz mixed mushrooms, finely chopped; 2 shallots, minced; 3 cloves garlic, minced; 2 tablespoons butter; 1/4 cup white wine; 2 tablespoons fresh thyme; For the Spinach Layer:; 4 cups fresh spinach; 2 tablespoons butter; 2 cloves garlic, minced; 1/4 teaspoon nutmeg; Salt and pepper to taste; For the Herb Crust:; 1/2 cup panko breadcrumbs; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon lemon zest; 2 tablespoons butter, melted; For the Pastry:; 1 sheet frozen puff pastry, thawed; 1 egg, beaten for wash; 1 tablespoon water; For the Cream Sauce:; 1/2 cup heavy cream

Elegant individual salmon wellingtons featuring perfectly flaked salmon fillets wrapped in buttery puff pastry with a savory mushroom duxelles and fresh spinach layer. This sophisticated dish combines the delicate flavor of premium salmon with earthy mushrooms, vibrant spinach, and aromatic herbs, all encased in golden, flaky pastry that creates an impressive presentation perfect for dinner parties, special occasions, or romantic meals when you want to serve restaurant-quality cuisine at home.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Salmon:

4 salmon fillets (6 oz each), skin removed

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

For the Mushroom Duxelles:

8 oz mixed mushrooms, finely chopped

2 shallots, minced

3 cloves garlic, minced

2 tablespoons butter

1/4 cup white wine

2 tablespoons fresh thyme

For the Spinach Layer:

4 cups fresh spinach

2 tablespoons butter

2 cloves garlic, minced

1/4 teaspoon nutmeg

Salt and pepper to taste

For the Herb Crust:

1/2 cup panko breadcrumbs

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon lemon zest

2 tablespoons butter, melted

For the Pastry:

1 sheet frozen puff pastry, thawed

1 egg, beaten for wash

1 tablespoon water

For the Cream Sauce:

1/2 cup heavy cream

2 tablespoons white wine

1 tablespoon Dijon mustard

1 tablespoon fresh dill

For Assembly:

4 thin slices prosciutto (optional)

2 tablespoons flour for dusting

For Garnish:

Fresh dill sprigs

Lemon wedges

Microgreens

For Special Equipment:

Large baking sheet

Parchment paper

Rolling pin

Pastry brush

Instructions

Preheat oven to 400°F and line baking sheet with parchment paper.

Season salmon fillets with salt, pepper, and brush with olive oil.

Sear salmon in hot skillet for 2 minutes per side, then cool completely.

Sauté mushrooms, shallots, and garlic in butter until moisture evaporates.

Add white wine and thyme to mushrooms, cook until wine reduces.

Season mushroom duxelles with salt and pepper, then cool completely.

Wilt spinach with butter, garlic, and nutmeg, then squeeze dry.

Mix breadcrumbs, herbs, lemon zest, and melted butter for crust.

Roll puff pastry into large rectangle and cut into 4 squares.

Beat egg with water to create glossy egg wash.

Place spinach mixture in center of each pastry square.

Add cooled mushroom duxelles on top of spinach layer.

Press herb crust mixture onto top of each salmon fillet.

Place salmon, crust-side up, on mushroom and spinach base.

Wrap prosciutto around salmon if using for extra flavor.

Fold pastry corners up and over salmon, sealing edges with egg wash.

Place wellingtons seam-side down on prepared baking sheet.

Brush tops generously with egg wash for golden color.

Score decorative patterns on top with knife tip if desired.

Bake for 20-25 minutes until pastry is golden and flaky.

Meanwhile, make cream sauce by reducing wine and adding cream.

Whisk in Dijon mustard and fresh dill to finish sauce.

Rest wellingtons for 5 minutes before serving to set filling.

Garnish with fresh herbs, lemon wedges, and drizzle with sauce.

Serve immediately while pastry is crispy and salmon is warm.

Individual Salmon Wellingtons with Herb Crust and Spinach Duxelles

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Individual Salmon Wellington Creation and Presentation

Individual Salmon Wellingtons with Herb Crust and Spinach Duxelles

Ingredients

Instructions