Traditional beef Wellington is a series of parcels – beef wrapped in mushroom, wrapped in crêpe, wrapped in pastry – and the method can easily be adapted to other proteins, especially salmon which looks very pretty with its orange flesh contrasting against the golden pastry. When making salmon Wellington there’s no need to sear the fish, but it is a good idea to salt it well and set aside for a while to firm it up and season it. The only other variation from the classic recipe is cutting an incision where the thinner belly flap of the fish meets the thicker body portion so that you can easily fold it under to form a neat block (see the video below). Use a good all-butter puff pastry, such as Carême.
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