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Seafood Wellington--fresh salmon and sweet shrimp in a rich robe of puff pastry
It's not unusual to search for the perfect wine to accompany a wonderful meal. But, have you ever been faced with finding the perfect meal to accompany a wonderful (and I DO mean wonderful) wine?
This past weekend my husband helped some dear friends with the installation of a new front door. As a token of their appreciation, they gave him a bottle of wine--and not just any bottle of wine. A Col Solare 2007 red.
I had planned on making mushroom stew for dinner....obviously that will have to wait until another time. Today we pull out all of the stops.
- 1 pkg puff pastry sheets, defrosted
- 2 tablespoons basil pesto
- 3 oz. salmon filet, skin removed
- 2 tsp. olive oil
- 1 1/2 cups mushrooms, finely minced
- 4 large uncooked shrimp, save the shrimp shells
- 1/3 cup vegetable or chicken broth
- 1/4 dry white wine
- 1/3 cup heavy cream
- Preheat oven to 400 degrees F.
- Unfold one puff pastry sheet. Slice into 3 equal pieces. Set aside one of the pieces for another use. Place the other two pieces onto a lightly floured sheet of parchment paper. Roll out to increase the width of each pastry piece by about 1 inch.
- Spread one tablespoon of the pesto on one half of each of the two puff pastry sheets. Each sheet will be a long rectangle. With the short side facing you, place the pesto on the bottom half of the pastry.
- Cut the salmon filet into 2 equal-sized pieces. Place one piece of salmon on each of the pesto-covered sections of pastry.
- Heat the olive oil in a sauté pan over medium heat. Add the minced mushrooms and cook, stirring occasionally, until the mushrooms have released their juices and have begun to brown. Set aside until cool.
- Chop the shrimp.
- Place the cooled mushroom mixture on top of the salmon. Place the chopped shrimp on top of the mushroom mixture.
- Fold the top half (blank) piece of the puff pastry over the salmon-topped piece of pastry. Use a fork to seal the edges.
- Place the puff-pastry/salmon packets on a baking sheet. Bake for about 20 minutes, or until the pastry is well browned.
- While the pastry is baking, simmer the shrimp shells in the vegetable broth about 10 minutes. Strain and discard the shrimp shells. Add the wine to the shrimp/vegetable broth and simmer over medium-high heat until reduced by about one half. Add the cream and simmer until reduced by about half.
- Place each baked puff-pastry seafood portion on a plate. Drizzle with the broth/cream sauce.
© 2013 Linda Lum