Meal: Salmon Wellington with Sauteed Green Beans

Salmon Wellington:
I somehow ended up with two packages of puff pastry in my freezer. I thought this dish would be a great way to use it up. The sauce is really optional as my husband will most times eat this without the sauce and it's still incredible.

Ingredients
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
3/4 cup fresh spinach chopped
5 tbsp Borsin cheese
1 egg beaten to blend (for glaze)

Bearnaise Sauce:
2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1 1/2 sticks unsalted butter, very soft
coarse salt

Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 2 teaspoons Borsin cheese. top with 1/4 of the chopped spinach. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Chill for 20 to 30 minutes. Remove from refrigerator and brush with glaze. Bake pastries until dough is golden brown, about 20 minutes.

Meanwhile, combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to consistency desired. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.

When wellingtons are done remove from oven; let stand 10 minutes. Cut pastries into thirds. Place sauce and pastries on 4 plates.

*Wellingtons can be made ahead of time. Refrigerate uncooked wellingtons up to 6 hours ahead of time. Remove from refrigerate and immediately place in a hot oven. Bake as directed.

Salmon Wellington: Bon Appétit September 1999
Bearnaise Sauce: Martha Stewart




Sauteed Green Beans:
Fresh green beans sauteed until just tender are light and refreshing when paired with the heavy Bearnaise sauce.

Ingredients
10 oz fresh green beans, stem ends trimmed
1 tbsp olive oil
1 tsp minced garlic
zest of 1 lemon
salt and pepper

In a skillet over medium heat, heat olive oil. Add garlic and green beans. Saute until green beans are tender but still crisp and brilliant green. Remove from heat. Add lemon zest and toss until combined. Season with salt and pepper to taste.