A delightful twist on the classic Salmon Wellington, featuring a creamy herb sauce and a flaky pastry crust.
Melt the butter in a skillet over medium heat and sauté the onions until they are soft and golden.
Ensure the onions are evenly cooked for a balanced flavor.
Add the mushrooms to the skillet and cook until their liquid has evaporated.
Stir frequently to prevent sticking and ensure even cooking.
Season the mixture with salt and white pepper, then transfer to a bowl to cool.
Cooling the filling prevents the pastry from becoming soggy.
Roll out the puff pastry on a floured surface and cut into rectangles slightly larger than the salmon fillets.
Keep the pastry cold for easier handling.
Place the salmon fillets on a greased baking sheet and spread the cooled filling evenly on top.
Tuck the thinner parts of the fillets underneath for even cooking.
Cover each fillet with a pastry rectangle, sealing the edges and trimming any excess.
Use a fork to crimp the edges for a decorative touch.
Brush the pastry with an egg wash and add decorative shapes if desired.
Avoid letting the egg wash drip onto the baking sheet to prevent sticking.
Bake the salmon parcels in a preheated oven at 425°F until golden brown, about 20-25 minutes.
Check the pastry for an even golden color to ensure doneness.
In a saucepan, combine the wine, vinegar, and shallots, and simmer until reduced by half.
Stir occasionally to prevent burning.
Whisk in the cream and simmer until the sauce thickens.
Adjust the consistency with additional cream if needed.
Season the sauce with salt, white pepper, and parsley, then keep warm.
Taste and adjust seasoning to your preference.
Serve the salmon parcels with the sauce drizzled over or on the side.
Garnish with fresh parsley for a vibrant presentation.
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