Salmon Wellington with Leeks

Ingredients:

Salmon Wellington

• 6 tbsp (90 g) butter
• 3 leeks, washed and chopped
• 1 head of red onion, finely chopped
• 2 tbsp. l. dried tarragon
• 1/2 cup white wine
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 2 sheets puff pastry, thawed
• Flour, for rolling out
• 1 egg plus 2 teaspoons of water, for the liaison
• 1 piece (1.3 kg) salmon fillet, skin removed
• Whipped cream with mustard, recipe below

Whipped cream with mustard

• 1 cup heavy cream
• 1 tbsp mustard
• 1 teaspoon of salt
• 1/2 tsp white pepper

Preparation:

1. Preheat oven to 180°C.
2. Melt the butter in a large skillet over medium heat. Add the leek, red onion, and tarragon and sauté until the onion mixture is soft, about 10 minutes. Add the wine, increase the heat, and bring to a simmer. Let the liquid evaporate, season with salt and pepper, and remove from heat. Let the mixture cool before using.
3. Place 1 sheet of pastry on a lightly floured surface. Grease 1 edge with liaison and place another sheet of pastry on it. Roll the pastry out until it is large enough to fit the salmon. Place the chilled leek mixture in the center of the pastry, place the salmon on top of the leek, and fold one edge of the pastry over it. Brush the other edge with egg wash and roll the fish in the pastry, pressing the edges firmly. Place the roll, seam side down, on a baking sheet. Brush the surface with egg wash and bake in the oven for 30-40 minutes, until golden brown. Remove from the oven and let rest for 15 minutes before slicing. Slice the salmon Wellington and serve with whipped cream and mustard sauce.
4. Whipped cream with mustard:
   
   Pour the cream into a chilled stainless steel bowl and whisk until soft peaks form. Add mustard, salt, and pepper and continue whisking until stiff peaks form. Refrigerate the sauce until ready to use.
   
   This dish pairs well with white Chardonnay wine.