[The second photo is of the caramel-cream sauce just before adding pinot noir and reducing. I am always surprised by how foolproof caramel is to make and manipulate!]
Wednesday, April 01, 2009
Food porn: Salmon Wellington
We have a local food/restaurant blogger and reporter, Steve Barnes, whose writing I like and whose taste has generally proven good. In a recent post, he gave a recipe for Salmon Wellington. I'd been meaning to make Beef Wellington - mmm, steak AND pastry! - for a long time, and this was a version that also appealed to Jenny, so I made it for a fancy-guest-dinner. I thought it came out really well, and was not too hard, either; I've made it once since, and it really shows off the excellent salmon Jenny tracked down at Two Cousins fish market (also from a suggestion of Steve's). Yum.
[The second photo is of the caramel-cream sauce just before adding pinot noir and reducing. I am always surprised by how foolproof caramel is to make and manipulate!]
[The second photo is of the caramel-cream sauce just before adding pinot noir and reducing. I am always surprised by how foolproof caramel is to make and manipulate!]
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3 comments:
That looks amazing. I've been wanting to cook salmon for awhile, but haven't been sure how to treat it, since it isn't like cooking regular whitefish. I don't think I could tackle that though-- the pastry looks tasty, but difficult :-)
Pastry is the easiest part :-) - frozen puff pastry rolled thinner!
[A terrible admission, I know..]
Incidentally, really *good* salmon is a little wasted on this dish. Very light pan-frying and a dab of lemon-caper vinegar allows the buttery smoothness to come through. Only works with good fish, though.
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