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Seafood Wellington--fresh salmon and sweet shrimp in a rich robe of puff pastry

Updated on September 19, 2015
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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.


Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 2 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Cut the salmon filet into 2 equal-sized pieces. Place one piece of salmon on each of the pesto-covered sections of pastry.
  5. 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.
  6. Chop the shrimp.
  7. Place the cooled mushroom mixture on top of the salmon. Place the chopped shrimp on top of the mushroom mixture.
  8. Fold the top half (blank) piece of the puff pastry over the salmon-topped piece of pastry. Use a fork to seal the edges.
  9. Place the puff-pastry/salmon packets on a baking sheet. Bake for about 20 minutes, or until the pastry is well browned.
  10. 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.
  11. Place each baked puff-pastry seafood portion on a plate. Drizzle with the broth/cream sauce.

© 2013 Linda Lum

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    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      awesome seafood recipe for dinner. Thanks for sharing. Voted up