British Columbia Recipes: Salmon Wellington with Spicy Pumpkin Puree from Vancouver’s Coast Restaurant


As the pumpkin spices up our lives, here’s one way to add a seasonal flavor to a dish you might not have thought of: a seafood dish.

This fall recipe comes from chef Jérôme Soubeyrand at Vancouver’s Coast Restaurant.

Wellington salmon
Yield: 2 servings

2 tablespoons of butter
2 garlic cloves, chopped
½ medium onion, chopped
1 cup sliced ​​mushrooms
5 ounces of fresh spinach
1 teaspoon of salt, for the spinach
1 teaspoon of pepper, for the spinach

2 puff pastry, softened at room temperature
1 salmon fillet, skinless and boneless
1 teaspoon of salt, for the salmon
1 teaspoon of pepper, for the salmon
1 beaten egg for the puff pastry

Preheat the oven to 380 F (about 190 C).

In a skillet over medium heat, melt the butter.
Add garlic and onions, cook until translucent.
Add mushrooms until tender and cooked through.

Add the spinach, salt and pepper, cook until the spinach is wilted.
Now chill it on a tray or container in the refrigerator.

On a cutting board, place the thawed puff pastry sheet.
Place the spinach and mushroom mixture all over the dough, avoiding the edges, leaving half an inch without anything

Place the salmon in the middle, on top of the mushroom mixture after seasoning both sides with S&P.

Brush the edges of the puff pastry with the beaten egg then place the second puff pastry on top and press on the sides with your fingers to close your Wellington.
Then brush the top and sides of the dough.
Use a knife to score the dough, without pressing down too much with your knife, making sure not to cut the dough but just to mark it.

Bake for 20 to 25 minutes, until the pastry is golden, then slice and serve.

Pumpkin puree with spices

1 cup diced pumpkin
4 cups of water
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of ground ginger
2 cloves
¼ cup butter
salt and pepper to taste

In a saucepan, put the water, pumpkin and spices.
Bring to a boil for 20 minutes.
Check the pumpkin, it should be cooked and soft.

Place the pumpkin in a food processor and blend until mashed.
Add the butter slowly to emulsify.
Add a little poaching liquid if necessary to obtain the right texture.

Check the seasoning and add salt and pepper to taste.

Wellington salmon and pumpkin puree with spices



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