Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Salmon Wellington with white wine cream sauce.

Recipe courtesy of delicious.com.au

INGREDIENTS

• 20g unsalted butter
• 1 tsp extra virgin olive oil
• 2 eschalots, finely chopped
• 300g mixed mushrooms, finely chopped
• 120g mascarpone
• Finely grated zest of 1 lemon
• 2 tbs each chopped tarragon, parsley & chives
• 2 sheets frozen butter puff pastry, thawed
• 1kg skinless centre cut salmon fillet, pin-boned
• 1 egg, lightly beaten with 1 tsp cold water
• Rocket leaves, to serve

WHITE WINE CREAM SAUCE

• 50g cold unsalted butter, chopped, plus 15g extra
• 1 eschalot, finely chopped
• 150ml white wine
• 200ml good-quality chicken or fish stock
• 100ml thickened cream
• 1 tbs each chopped parsley & chives

METHOD

• 1.Heat butter and oil in a frypan over medium heat. Add eschalot and cook, stirring, for 2 minutes, then add the mushroom and cook for 10-12 minutes until all liquid has evaporated from the vegetables. Cool completely, then stir in mascarpone, lemon zest, herbs. Season.PlayUnmuteLoaded: 0%Current Time 0:04/Duration 0:15FullscreenYour video will play after the adHow to prepare mushrooms
• 2.Preheat oven to 200°C. Line a baking tray with baking paper.
• 3.Place 1 pastry sheet on prepared tray (leave the 2nd sheet in the fridge to keep cool) and prick all over with a fork. Bake for 20 minutes or until crisp and golden. Remove from oven and cool completely. Remove remaining pastry from the fridge.
• 4.Spread half the mushroom mixture over the cooled pastry base, leaving a 5cm border, and place salmon on top. Spread remaining mushroom mixture over top and sides of salmon and drape over the 2nd sheet of pastry, tucking under pastry base. Brush all over with egg wash and chill for 30 minutes.
• 5.Remove Wellington from the fridge and bake for 30-35 minutes, then reduce oven to 180°C and cook for a further 10 minutes until the pastry is crisp and golden. Remove from oven and rest for 10 minutes before serving.
• 6.For the sauce, melt extra 15g butter in a pan. Add the eschalot and white wine and bring to the boil. Cook for 4 minutes or until reduced by one-third, then add the stock and cream and bring back up to a boil. Reduce heat to medium-low and simmer for 8-10 minutes until reduced and thickened, then, using a whisk add the cold butter 1 cube at a time, whisking in between each addition until completely emulsified. Season with salt and pepper and stir in the chopped chives and parsley. Carve Wellington into slices and serve with the cream sauce and rocket leaves.

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