Jul 13 2026
Restaurants›Mister A's›King Salmon “wellington” Recipe

King Salmon “wellington” Recipe

Inspired by Mister A's
Time1h 30m
Serves4

foraged mushroom duxelles, aspiration, béarnaise

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Ingredients

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Salmon and Duxelles

Béarnaise Sauce

Method

Preparation of Duxelles

  1. 1

    Prepare the Mushroom Duxelles

    Finely chop the foraged mushrooms, shallots, and garlic. In a skillet, melt the butter over medium heat, then add the shallots and garlic. Sauté until translucent. Add the mushrooms and thyme, and cook until the mixture is dry. Season with salt and pepper. Let cool.

Assembling the Wellington

  1. 2

    Wrap the Salmon

    Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface. Place half of the mushroom duxelles in the center of the pastry, then place the salmon on top. Spread the remaining duxelles over the salmon. Fold the pastry over the salmon and seal the edges. Brush with egg wash.

Cooking

  1. 3

    Bake the Wellington

    Place the wrapped salmon on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the pastry is golden brown. Allow to cool slightly before slicing.

Making the Béarnaise Sauce

  1. 4

    Prepare the Béarnaise Sauce

    In a small saucepan, combine white wine vinegar, chopped shallots, and tarragon. Simmer until reduced by half. Strain and set aside. In a bowl, whisk egg yolks, then add the vinegar reduction gradually while whisking. Melt the butter and slowly drizzle it into the egg mixture while whisking continuously until thickened. Season with salt and pepper.

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