Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stuffing. | 2. In a food processor, whirl cubed halibut with egg white until smooth. | 3. Blend in whipping cream, lemon juice, chervil, salt and pepper. | 4. Refrigerate in an airtight container for at least 1 hour or for up to 4 hours. | 5. Salmon Wellington. | 6. Preheat oven to 400°F (200°C). | 7. Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate. | 8. Trim spinach, removing stems; rinse and shake off excess water. | 9. In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted. | 10. Arrange in single layer on paper towels; pat dry. | 11. On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square. | 12. Place on sheet of parchment paper large enough to cover large rimless baking sheet. | 13. Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges. | 14. Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing. | 15. Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry. | 16. Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly. | 17. Place roll and paper on rimmed baking sheet. | 18. Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time. | 19. Brush lightly with egg wash. | 20. Bake in centre of oven for about 30 minutes or until golden and crisp. | 21. To serve, trim off ends and cut pastry package crosswise into 8 slices. | 22. Pool one-quarter of the sauce onto each warmed plate. | 23. Arrange 2 slices per serving on top of sauce. | 24. Shallot Cream Sauce. | 25. Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated. | 26. Add cream; simmer until reduced by half, about 4 minutes. | 27. Whisking constantly, add butter, a few cubes at a time, to make creamy sauce. | 28. Add pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
halibut	12	ounces	boneless cubed	309.4	0.0	63.104	4.522
egg	1			71.5	0.36	6.28	4.755
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
chervil	1	tablespoon	chopped	4.503	0.9329	0.4408	0.0741
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
salmon fillet	1	lb		643.7348	0.0	89.9415	28.7414
spinach	8	cups		264.0	46.8	26.4	3.6
puff pastry	0.5	package	thawed	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
whipping cream	1/3	cup		175.2	1.776	1.3019999999999998	18.546
butter	1/2	cup	cubed	684.0	31.428	21.372	57.6
pepper	1	pinch		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.