Name: Salmon Wellington
Yield: Makes 4 servings
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; 4 tablespoons plus 2 teaspoons chopped fresh tarragon; 1 egg beaten to blend (for glaze); 1/2 cup dry white wine; 1/2 cup white wine vinegar; 1/2 cup (1 stick) chilled butter, diced

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Salmon WellingtonLaura Johansen

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.

Recipe notes

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