Wellington with salmon and caviar, French style

Votes: 1

How to Make a French Salmon and Caviar Wellington

Time: 1 hour.
Complexity: average
Quantity: 4 buns

Wellington with salmon and caviar, French style - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon

900 g salmon fillet
Salt and ground black pepper
1 tbsp. l. olive oil
1 teaspoon salmon caviar
1 tbsp fresh chopped dill

Lobster bisque sauce

2 tbsp (30 g) butter
1 shallot, chopped
1/2 cup flour
1/2 cup brandy
2 cups lobster, crayfish, or crab broth
1/2 cup heavy cream 33% fat

Vol-au-vent

2 packages of frozen puff pastry (500 g each)
1 - 2 eggs, beaten, for greasing

Equipment

Steaming rack
Cutting mold with a diameter of 10 cm.
Cutting mold with a diameter of 7 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, salmon caviar, puff pastry, brandy, cream, eggs, shallots, dill

Cooking the dish according to the recipe:

Season the salmon fillet with salt and pepper. Place a rack over the pan and fill it with 2 cm of water. Add the salmon fillet, cover, and cook until the fish turns white and the meat begins to fall apart. Transfer to a cooling plate. Then shred the meat.
Next, prepare the lobster bisque sauce.Melt the butter in a saucepan over medium heat, add the shallots, and cook until translucent. Stir in the flour to create a white roux. Add the brandy and gradually whisk in the stock. Cook the sauce until the liquid has reduced by half. Stir in the cream and remove from heat. Toss the salmon with a small amount of the cooled roux.

Preheat oven to 190°C.
Next, make the vol-au-vent dough.Place a 22 x 25 cm (9 x 10 in) sheet of puff pastry on the countertop. Using a 10 cm (4 in) circle, cut out 8 discs. Place 4 of them on a lightly greased baking sheet.

Using a 7 cm circle, cut holes in the middle of the remaining disks. Place each circle on top of the circles already on the baking sheet, pressing the circles together so they don't stick out.

Brush the dough with egg wash, then pierce it with a fork to ensure the egg wash goes through all the layers.
Place in the oven and bake until golden brown, about 6-8 minutes, or until puffed. Remove from the oven and let cool slightly.
Take a spoonful of salmon and place it into the pocket. Sprinkle with fresh dill and top with a quarter teaspoon of caviar.