Super flakey salmon Wellington en croute (easier than beef Wellington)

How to make beef Wellington’s close but distant cousin, salmon Wellington. We use store bought puff pastry to save time, but feel free to make your own. #salmon #wellington

We make this using Dreo’s Chef Maker with our friend @TimLeeLetsGo. If you want to purchase one of these amazing ovens please check out the video here and click on the description

Where we got the smashing mushroom hack

https://vm.tiktok.com/ZM6BuyrQE/

Depending on the size and thickness of your fish, cooking times will vary so it’s important to use a calibrated thermometer to check the fondness. We recommend a reading of 130-135F and then you must let the Wellington to rest for at least 10 minutes be for carving. For best results use a serrated or bread knife

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You add that to any Christmas Day lunch bam it’s like the gift that keeps on giving your ear looks a little dirty oh yeah okay M spinach hey everybody Welcome to the best cookie show in the world two shifts one knife and a fish all right so what are we

Doing today with the fish so we’re going to make salmon wellington as opposed to Sir Beef Wellington thei yes so anyways if you don’t eat red meat this is your alternative yes of the alternative there’s many you could do a S like a veggie Wellington you do pork you could

Do whatever a vegetarian Wellington with tofur toer yes that almost sounds falafal wow so I had finished my Wellington just because I like the color and with the salmon it’ll just help brighten it up with the di salad it’s just delicious so we’re going to need

Some onion so I’m going to take the core right off we’re going to peel it onion is not the Skin’s very thin okay so we’re just going to cut in half we don’t need this full onion it’s a lot of onion Julian of onion there we go tiny bit of oil we’re

Going to throw in a couple of teaspoons of butter we’re going to go five teaspoons five balls we’re doubling down on the butter going 10 we got some Sizzle so we’re just sweating the onions steel drums rosta voices singing let’s be jolly yeah the hog with BS of H Rocking around the

Stainless steel pot cooking onions until they’re soft we’re going to get some garlic so we’re putting the garlic after so it doesn’t burn okay so the Garlic’s going to cook really quickly it only needs like a minute or two okay as starting to get a little bit of color

There perfect we’re going to add a tiny bit of salt and pepper to our onion and garlic there we go and now we’re going to hit it with our spinach okay so now that it’s in there it’s in a hot pan we’re just going to hit it with some

White wine there you go and then again we’re now going to salt pepper the spinach white wine will also deglaze a little bit of that color on the bottom and that’s pretty much it you don’t need the cook of spinach down too much you shut it up

Now the carryover heat from the pot is just going to finish quilting that down there you go we’re just going to put it back in this bowl that we had the spinach in just to get it out of the hot pot there we

Go as you can see we got a little bit of the water pulling on the bottom once this cools down we’re going to ring the spinach out with our hands get out all that water but you don’t want to do it right now cuz it’s freaking hot all

Right so I’m going to do the dixel duel is just cook down mushroom paste basically uh normally I would prefer a shallot but we don’t have a shallot so I’m going to use a red onion so I’m going to top and tail that’s Gordon Ramsay I’m going to take

The top and the bottoms off in half so as you can see I skin the onion different than Chef Neil I cut it in half first I’m going to show you two different ways on how to dice an onion okay so this is my way so you got the

Root here okay you’re going to do a little X here to remove that the root so I’m going to this works with a very sharp knife my my knife is pretty sharp so you cut your onion this way this will determine the size of your dice so I

Want small now I’m going to follow the natural r of the Onion that’s your small dice there and then the 1997 Food Network go this Way then what you do is you do a few cuts that way now you have this piece that you’re going to have to deal with which I felt that was a lot more steps yeah so this is my preferred way this is what everyone’s taught it’s burning my

Eyeball dice onion taada so now we have our washed mushrooms you can use a rooc CP I’ll just show you if you don’t have one it’s very timec consuming but possible to use a knife so like I saw on Tik Tok earlier this girl I don’t even know I’ll tag her

Below somewhere she smash it so it doesn’t roll around everywhere I think that’s actually a really good tip so now you just run your knife through it’s a rough chop Okay beautiful beautiful all right so yeah just a nice rough chop I’m going to start with a little oil and I’m going to to use butter feel free to use one or the other I had your hot cream eating thank you I noticed onion add a little salt and

Pepper all right so our mushroom nice Sizzle a little more salt and pepper we have have some dried thyme here we’re using dried cuz that’s all we have just make sure you pinch the thyme in your fingers to release all the essential oils at this point I’m going to add some

Garlic and when you’re making dixel you would like to use a large pan for a larger surface area so all the water from the mushrooms will quickly evaporate evaporate faster yeah all that open space cuz that way you don’t boil your mushrooms so we’re just going to let all

The moisture come out so in cooking what we do is always uh evaporate the moisture reduce and then we’re going to add another liquid in here and repeat the process well that seems counterproductive yes get rid of the liquid just so we can add moreid 5 minutes later we’re using a white wine

Today because we are using a fish and the general rule is white wine with fish and red wine with red meat just a little bit of that smells so good and when you reduce wine till dry it’s called o Su so you want it to be nice and dry yeah a little longer

Than a few minutes later now we’re going to transfer this to a nice flat surface straight into the fridge so it’s cooled completely so we’re going to be building our Wellington now so we’re going to start by taking the salmon we’re just going to give it a little trim here get

Rid of this little excess belly piece that becomes staff meals kitten food uh Grace yam food gram Sushi yes whatever you want all right because the salmon is so big we’re actually going to get two wellingtons out so you can see where the pinbone lies it almost gives you a guide right

There where you want to cut this in half so just follow that little line there you go and you get two beautiful look at that all right the salmon is pink but we use a blue cutting board because blue is water water is ocean so we got a nice

Sheet of puffo here you can find this in most grocery stores now in the Frozen apartment usually has puff pastry sheets for you guys so this puff dough is pretty thin to begin with but we’re just going to give it a little roll out a little bit more it’s not too

Doughy you don’t have to roll too much just to kind of thin it out a bit just like so not I’m not flowering it cuz I just didn’t want all this extra flour on there and it’s not too crazy sticky so don’t yell at me for not having flour

It’s okay so what we’re going to do is first we’re going to need an egg wash so I’m just going to take two eggs in a bowl here see save a fork use a brush save a fork Ride a Cowboy okay so what we’re going to do

Because it’s going to be sealed on the sides of the edge we want to brush the edges so we don’t need to brush this Edge cuz this Edge is going to fold over or this Edge sorry and it’s going to stick to this Edge this Edge is

Going to be on the inside so we don’t need stuff on it so we got all our cochal ready so we’re going to start off with the spinach I’m going to put a nice layer of spinach that looks good just like that just do a spinach roll one large spanic

Aita yeah if you put some feta cheese and the mushroom oh that’ be delicious so there we go from there we got the awesome duel that we got here take a layer of that put it right on top of the spinach we’re going to take our

Salmon so we got the tail in here which is a little thinner so we’re just going to fold that over just thicken it up going to put that right on top like so I’m going to take my gloves off only because they’re dirty with mushrooms and spinach you don’t want the

Outside dirty I want the puff on out to look nice and clean so here we’re going to Salt our salmon salt and pepper like so we got some fresh dill we’re going to put some fresh dill on here and then we have some fresh lemon we’re going to put some lemon

Zest so we’re going to do it this way so we can see how much lemon zest we get look at that and now you can see where you’re zesting avoiding all the piss there we go so then we’re going to take going to hit it with some lemon zest on the top

Too oh man look at that that’s good so we’re not going to fold the ends up because it just causes too much dough so what we’re just going to do we’re going to grab the side come up this way and we’re just going to leave the

Ends kind of flat cuz you’re going to to trim those off anyways I just you can fold them over if you want like this but it just causes a big like you know when you get a a wrap a tortilla wrap in the pocket and disgusting nobody wants this

Dough so you’re going to kind of Slide the dough as much as you can to tighten it pull the salmon back towards you pull it back towards you tighten it up over here you’re just going to roll and we’re going to stop here so we

Have a little bit extra cuz we want all that spinach and mushroom to stay on the top so we’re just going to take our knife cut this little bit off just like so FL it out pinch this down pinch this end down there you go now you can just leave

That you don’t have to worry about cutting that off or anything it’s fine pan with parure paper we’re going to just kind of give it a roll to one side just to get it off the board and lip and down and then from here we’re going to

Egg wash it you want to make sure you get all of it nice coating couple little scores on top helps let out some of the steam now it looks like a fish P doesn’t come really that salt so we’re going to add a little bit of salt and pepper just to

Make it a little more Savory for the thing to season it a little there you go into the oven 375° preheated oven it’s already hot Salmon’s going in cuz this oven has a crazy convection fan we’re just going to weigh the paper down with the spoon so it doesn’t blow

All over the puff dough and stop it from an uneven bake we’re just going to put a spoon down in every corner all right so 375° for 15 minutes I like the spoons all right so we need to get under it how stiff it is that’s what she said

Ready to serve at your table all right so we let it rest out of the oven now cuz you don’t want to carve it too hot you don’t want that pastry to break you want it to hold so that’s sitting here we’re going to go for a nice little

Slice right here in the middle that looks great look at the flakiness of the salmon here this smells so good it does you can actually get the dill and the lemon oh maybe because I have a lemon right in D oh my God one for

Me and one for you I want the smaller piece no you’re getting the big piece for all you people out there I don’t like salmon I don’t like fish yeah I don’t like but I will try this just for you guys smells I know how to cook it I

Just don’t like to eat it oh that was a good bite right there oh wow look at yours is way better than mine that’s what she said all right Cheers Cheers oh man the spinach is fantastic that’s so good I feel so sorry for you that you don’t eat fish like it’s the

Best thing for you we do got a little bit the lemon the dill with the the added the spinach with the toxel I mean I I atat salmon and on December 30th I turned 50 years old so I’m 25 I don’t eat s yeah anyways did you just make me eat salmon yep