Recipe

Salmon Wellington Recipe

	Notyourmomma / All my dishes 1 year, 1 month ago A wonderful dinner, great for a party. I have even served this for a New Year's Day brunch and it wowed the crowd. Prep:25m Cook:40m Servings:8	Notyourmomm
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Ingredients

2 lb. skinned salmon side (up to 2 1/2 lb.)

1 package of defrosted puff pasty

1 egg beaten with a scant tablespoon of cream

3 tablespoons of butter

1 tablespoon of oil

2 leeks, cleaned and sliced thin as possible

2 packages of frozen artichoke hearts, defrosted and chopped

1 teaspoon of salt

several grinds of black pepper

1 teaspoon of dried tarragon

1/4 to 1/2 cup of dry vermouth

1 1/2 cup prepared hollandaise sauce, with a very generous pinch of tarragon and parsley added. I generally increase the lemon juice to make it quite tart for a hollandaise.

Directions

In a saute pan, heat the oil and butter over medium heat.

Add the leeks and saute for a couple of minutes.

Add the artichokes, seasonings, and vermouth.

Cook until the liquid is nearly completely evaporated.

Cool and reserve the filling.

Preheat your oven to 400 degrees.

Line a sheet pan with parchment paper.

Roll out the puff pastry until it is as long as the side of salmon and at least 1 inch wider than the fish.

Put on the prepped sheet pan.

Place salmon on pastry. Top with the filling.

Roll out the other piece of pastry, top the fish and filling.