Seafood Wellington
A take on the cuisine classic Beef Wellington, this dish similarly has the flaky puff pastry crust and the shape, but a bit lightened up. I serve this dish every Christmastime, and hope you’ll add to your holiday line up too!
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Ingredients
Instructions
- In a food processor, process white fish and egg white to a smooth stuffing. Add cream, lemon juice and basil. Season with salt & pepper. Set aside.
- Rinse & stem spinach. Roll the pastry to 8 x 12 rectangle. Top with spinach leaving 1 ½” border. Spread one half of the stuffing over spinach and cover with salmon scallops. Top with remaining stuffing. Make into a roll (12” being the length) Mix a little water with the egg yolk and brush the crust.
- Bake 350 degrees about 35 minutes until just starting to turn golden.
- While the Wellington bakes, make the shallot cream sauce. Over medium high heat, reduce the vinegar with the shallots until vinegar has completely evaporated. Add the cream and reduce by one half. Gradually add the butter. Season with salt & pepper.
- To serve, place a thin layer of sauce on the platter (or individually on plates). Top with Wellington slice(s). Serve with remaining sauce as desired. Garnish with lemon zest, diced tomatoes & chives.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com
Email: dana@stagedoorkitchen.com