Description
Curtis Stone 12-count Salmon Wellingtons with Cheese Sauce Indulge in a perfect harmony of flavors and textures with Chef Curtis Stone's Salmon Wellington. This easy-to-make elegant dish features premium North Atlantic salmon fillets and a velvety cheddar, white wine, and fresh spinach sauce surrounded by layers of buttery puff pastry in a visually appealing lattice design. Impress your guests with the stunning presentation and effortlessly achieve restaurant-quality results at home with simple cooking instructions. What You Get (12) 6.7 oz. Salmon Wellington with spinach and lemon sauce Good to Know Contains fish (salmon), milk and wheat. Product arrives within two days of shipment. Product is packaged with dry ice but it may arrive with little to none remaining. Preparation Instructions Preheat oven to 400º F Place oven rack in center of oven Remove Salmon Wellingtons from packaging Whisk 1 egg to blend Place frozen Salmon Wellingtons, flat side down, on nonstick baking sheet or baking sheet lined with parchment paper Using pastry brush, brush tops and sides of Wellingtons with whisked egg Bake 30-35 minutes, or until pastry is golden brown and puffed (You can use an instant read thermometer to check the doneness of the salmon - it should register at least 130º F) Remove from oven, leaving salmon Wellingtons on baking sheet, to rest for 5 minutes (internal temperature will continue to climb as it rests) Using thin spatula, lift underside of pastry to remove salmon Wellingtons from baking sheet and transfer to serving plates Alternatively, follow same method to cook salmon Wellingtons in an airfryer or convection oven preheated to 375º F. Cook 30-35 minutes
