Salmon Wellington – Bruno Albouze

hey what's for brunch today that I gave Papa a key and metal plateau so move on codes to Tina's to our salmon Willington and scalloped spinach Muslim first salmon to have a good grip on the fish just use a paper towel so the way you take the skin off you just make a slit here holding the tail and by the flap run your knife in the opposite direction between the skin and the flesh now it looks like snake skin isn't it I am so scared trim off fatty part and discard square fish say scraps for your next lemon butter salmon pasta for instance that sounds yummy keep a good pan for the winning turn and save leftover fostex next in a hot non-stick pan see affiliate two minutes on each side this step can actually be skipped a raw fish can definitely be used in your wedding tone next blanching spinach although papier never did that well you just have to give a quick cook in salted boiling water and cool in ice water drain well and speed out remaining moisture using paper towels by the way I've got this fantastic recipe from Michelin star chef DJ Alena who worked under Paul Bocuse and anti-gas now-famous in New York and Chicago yes mom first I'm going to blend my scallops super cold scallops about that come here baby then I'm gonna add egg whites salt cream softened butter and spinach but Bay is favorite food your food processor does it so easy and straightforward and you see how much flavor and texture is going to give to your fish or wrapped in pastry it's quite amazing I'm going to use phyllo dough for this recipe but you know what Royals do and puff pastry or welcome speaking of which I'm going to superimpose six sheets of phyllo dough genuine sleep butter you want to make sure though before you start using your feet of those sheets there are in good shape if you buy them frozen let the overnight in a refrigerator if broken into pieces you don't want to use it spread equal amount of scalloped spinach muslin in between the fish a roll into log brush out more melted butter to seal the seam inside and chill before searing and Bakey though if you use brioche dough altered pastry you want to skip the searing step of course but rather egg wash and bake on a baking tray and pizza stone the pizza stone is going to help bake in the dough you know there's nothing worse than undercooked pastry I do insist because you see that very often it reminds me not that long ago I went to a winery in San Diego and I got a cheese Wennington and the puff pastry or wrapped around was raw a complete disaster well quite frankly if you would do that in my restaurant you get chopped so see the Beast one minute on each side and bake for 25 minutes and let rest ten minutes before cutting what I am going to make next my bell blown book blown a classic butter based emulsified sauce served with fish cook down and reduce shallots white wine and vinegar almost too dry so you just want to have a tiny bit left on the bottom of the saucepan then throw in cold chunks of butter a little at a time the trickiest part here is to control the heat it must not boil but rather melt slowly creating a silky emotion indeed the pale brown sauce should never go over 120 finite 50 degrees Celsius once done sieve and keep warm I hope guys you have enjoyed the salmon Wittington episode to get the full recipe go to or in your kitchen that met for now please subscribe like my page on Facebook and follow me on Twitter Instagram and Pinterest at oh no al booze Bon Appetit and see you next time [Music] you

Channel: Bruno Albouze

Views: 253,124

Keywords: scallop mousseline, wellington, salmon

Id: E4w03XR024c

Length: 5min 20sec (320 seconds)

Published: Fri Jan 17 2020