Recipe: Seafood Wellington (2), Salmon Wellington with Dill Hollandaise Sauce - Several Recipes for Rachel

George`s Wilson House Seafood Wellington
Seafood Wellington (Chef Axel's Original Recipe)
Salmon Wellington with Shrimp and Papaya
Creamy Salmon Wellington with a Dill Hollandaise Sauce

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GEORGE`S WILSON HOUSE SEAFOOD WELLINGTON

8 tablespoons butter
8 large shrimp, shelled, deveined
30 small scallops
8 ounces boneless salmon fillet, cut in chunks
12 ounces lobster meat, cut in chunks
4 frozen puff pastry sheets, thawed, each rolled to about 1/8-inch thick and trimmed to 5-inch squares
Freshly chopped parsley to garnish
Finely diced red bell pepper to garnish
8 purple kale leaves to garnish
salt & pepper to taste
SAUCE:
1 cup sweet champagne
1/2 cup whipping cream
Cornstarch or flour and water (optional)
salt & pepper to taste

In small saucepan, melt butter and add all of seafood & salt & Pepper. Cook 2 to 3 minutes to partially cook seafood. Cool slightly.

Preheat oven to 450 degrees.

Place one-fourth of seafood, and a few tablespoons of liquid in pan, to center of each puff pastry sheet. Pull up pastry square, corner to corner; crimp edges to seal.

Turn filled pastries upside down on non-stick baking sheets or cookie sheets sprayed with non-stick vegetable cooking spray. Immediately bake 13 to 17 minutes or until pastry is golden brown and puffs up slightly.

Meanwhile, prepare sauce.

Place 1 to 2 pieces of kale on each plate; top with a little of sauce. Put pastry over sauce. Spoon a little more sauce over half of each pastry to garnish. Makes 4 servings.

SAUCE:
Put champagne in small saucepan; bring to boil. Reduce heat to simmer; add cream and continue to heat, stirring frequently, but do not let mixture boil. Add salt & pepper to taste. Cook 10 to 15 minutes, or until thickened and reduced.

A mixture of small amount of cornstarch or flour and water may be added to thicken, if desired. Sauce should flow without being too thick.

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SEAFOOD WELLINGTON (CHEF AXEL'S ORIGINAL RECIPE)
Yield: 4 Servings

8 oz lobstertail meat
8 giant prawns
12 large scallops
4 cup quartered mushrooms
4 oz clarified butter
1.50 oz cognac

NANTUA SAUCE:
4 oz clarified butter
1 medium onion
1 pint lobster stock
1/2 pint heavy cream
1 tbsp flour (heaping measure)
1 tsp tomato paste
1/4 tsp cayenne
1 dose Tabasco
paprika; to taste
1 small lemon wedge
salt and pepper; to taste

Bake four vol au vents (puff pastry shells). Either use homemade mille feuille or commercial puff pastry dough and follow instructions. Vol au vent should be oval shaped and about 12 x 8 cm (5x3-inch) in size.

SAUCE PREPARATION:
Saute finely-chopped onion in 4 ounces clarified butter, add tomato paste, flour, and paprika. Mix well, add stock, stirring until smooth. Simmer on low heat for 15 minutes. Add heavy cream, seasoning to taste.

Add a dash of cayenne, Tabasco and the lemon wedge (easy on the spices; Nantua sauce should not be spicy hot). Let simmer for five more minutes.

Retrieve lemon. Blend sauce in high-speed blender until smooth and creamy. Heat saute pan on medium to high heat.

Drop in butter, then add in quick succession: first lobster meat, then prawns, sauteing each until rare, then add mushrooms. Flame with cognac, add the scallops and saute for 2-3 minutes.

Pour in the Nantua sauce, adding the bay shrimp, and bring to a short bowl. Fill in preheated vol au vents and serve with steamed vegetables.

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CREAMY SALMON WELLINGTON WITH A DILL HOLLANDAISE SAUCE
Servings: 4

POACHING SALMON:
1 to 1 1/4 pounds piece of salmon
1/2 cup dry white wine
1 tbsp. lemon juice
1/2 tsp. each salt & pepper
1 bay leaf
water
CREAMED SALMON:
2 tbsp. butter
2 tbsp. flour
1/4 tsp. pepper
pinch of salt
1/3 cup reserved poaching liquid
2/3 cup cream/milk
FOR THE PASTRY:
frozen puff pastry
1 egg white mixed with 1 tsp. Water

Rinse and pat dry salmon. Place in deep skillet and combine white wine, lemon juice, salt, pepper and bay leaf with enough water to cover fish. Bring to boil and simmer, covered, until fish is cooked, allowing approximately 10 minutes per inch of thickness. Drain, reserving liquid. Skin, bone and flake salmon.

Melt butter in a small saucepan. Whisk in flour and cook over medium heat for one minute stirring constantly. Add black pepper and salt. Gradually stir in 1/3 cup poaching liquid and cream or milk. Stir constantly until smooth and sauce comes to a boil and thickens. Taste and adjust seasonings if necessary. Gently blend sauce and flaked fish.

Preheat oven to 400 F. Roll out puff pastry to four 6-inch squares. Prepare egg wash by whisking together egg white and water. Divide salmon mixture between puff pastry squares and fold pastry over salmon envelope-style. Seal edges with egg wash. Place packets on a greased cookie sheet, seam side down. Brush tops with egg wash and score so steam can escape. Bake about 30 minutes until golden. Serve on a bed of Hollandaise Sauce.

EASY HOLLANDAISE SAUCE WITH DILL:
3 egg yolks
2 Tbsp. lemon juice
3 Tbsp. fresh dill
1/2 cup very hot melted butter

In a food processor, blend egg yolks, lemon juice and dill for 10 seconds. Continue to process and slowly add melted butter in a steady stream. Serve immediately.