Salmon Wellington with White Wine Cream Sauce

delicious.com.au

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

20g unsalted butter

1 tsp extra virgin olive oil

2 eschalots, finely chopped

300g mixed mushrooms, finely chopped

120g mascarpone

Finely grated zest of 1 lemon

2 tbs each chopped tarragon, parsley & chives

2 sheets frozen butter puff pastry, thawed

1kg skinless centre cut salmon fillet, pin-boned

1 egg, lightly beaten with 1 tsp cold water

Rocket leaves, to serve

subheading: WHITE WINE CREAM SAUCE:

50g cold unsalted butter, chopped, plus 15g extra

1 eschalot, finely chopped

150ml white wine

200ml good-quality chicken or fish stock

100ml thickened cream

1 tbs each chopped parsley & chives

Directions at delicious.com.au

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