Wellington with salmon and caviar French

French Wellington with salmon and caviar – a detailed recipe cooking. Time: one час.Difficulty: medium Quantity: 4 buns Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salmon

• 900 gr. salmon fillets
• Salt and ground black pepper
• 1 tbsp. l olive oil
• 1 tsp salmon caviar
• 1 tbsp. l fresh chopped dill

Lobster Bisque Sauce

• 2 tbsp. l (30 gr.) Butter
• 1 shallot, chopped
• 1/2 tbsp. flour
• 1/2 tbsp. brandy
• 2 tbsp. broth of lobster, spiny lobster or crab
• 1/2 tbsp. fat cream 33% fat

Volovan

• 2 packs of frozen puff pastry (500 g each)
• 1 – 2 eggs, beaten, for greasing

Equipment

• Steam grid
• Cutting mold with a diameter of 10 cm.
• Cutting mold with a diameter of 7 cm.

Recipes with similar ingredients: salmon, salmon caviar, dough puff, brandy, cream, eggs, shallots, dill

Recipe preparation:

1. Season salmon fillet with salt and pepper. Put the grill on pan and fill it with 2 cm water. Put the salmon filet and cover, cook until the fish turns white and the meat starts break up into fibers. Set aside for cooling. Then divide the meat into fibers.
2. Next, cook the lobster bisque sauce. Melt butter over medium heat in a saucepan, add shallots and fry until translucent. Stir in flour to make white sauce ru. Add brandy and pour in the stock gradually. Make the sauce until the liquid is doubled. Add cream and remove from heat. Mix salmon with a little chilled sauce.
3. Preheat the oven to 190 ° C.
4. Next, take Volovan test. Lay out puff pastry 22 x 25 cm. on the table, using 10 cm. circle, cut 8 drives. Place 4 of them on a lightly oiled sheet to baking. Using a 7 cm circle, cut holes in the middle remaining drives. Place each such bezel on top of the circles, already located on the baking sheet, connect the circles so that they did not speak. Smear the dough with an egg between you with a brush; pierce with a fork so that the cloves go through all the layers.
5. Place in the oven and bake until golden brown, about 6-8 min. Until the cookie is inflated. Remove from oven and let cool slightly.
6. Take a spoonful of salmon and put it in your pocket. Sprinkle with fresh dill and put on top of a quarter tsp. caviar.