Salmon Wellington

Preheat the oven to 425°F (400°F for convection). Line a sheet tray with parchment paper.

In a large skillet over medium heat add a few tablespoons of olive oil. When the oil is shimmering add the garlic and shallot and cook, stirring frequently, for 2 minutes or until the shallots are translucent. Add the frozen peas and cook for 2 minutes or just until the peas are bright green and barely warmed through. Transfer the mixture to the bowl and use a masher or fork to smash the peas.

Return the skillet to medium heat and add a few tablespoons of olive oil. Add the baby spinach along with a generous pinch of salt to the pan and cook, stirring frequently, until the spinach has wilted down and most of the liquid has evaporated from the pan. Transfer to the bowl with the smashed peas.

Stir in the dill, breadcrumbs, crushed pepper flakes and lemon juice. Taste and add salt and freshly ground black pepper as needed. Place the bowl in the fridge to cool a bit.

Season both sides of the salmon filet with salt and freshly ground black pepper. Arrange one sheet of puff pastry on the parchment lined sheet tray. You may need to use a paring knife to trim the puff pastry so that there is a 1 inch border around the salmon filet. Lightly flour the counter top and roll out the second piece of puff pastry so that it is slightly larger than the base.

To build the Wellington: Spread half of the spinach and pea mixture over the bottom sheet of puff pastry, keeping the 1 inch border. Place the salmon filet on the mixture then top with the remaining mixture. You can use your hands to press it in and along the sides as well, if desired. Lay the second piece of puff pastry over the top, pressing around the edges of the salmon to release any air pockets. Trim any excess if needed before crimping the edges together to seal.

Use a sharp paring knife to score the top of the puff pastry- you can do three slashes or a cross hatch design. Brush with egg wash and bake for 35 to 40 minutes or until the puff pastry is golden brown.*

To make the lemon Beurre Blanc: in a medium skillet over medium heat combine the white wine, shallots and fresh thyme. Bring to a boil and cook until the liquid has reduced by half. Lower the heat to low and stir in the crème fraîche. Cook, while whisking, for about 1 minutes until everything is combined and the crème fraiche is warmed through. Whisk in the cold butter, one or two at a time, waiting until the first ones are emulsified before adding more. Once all the butter is emulsified remove from the heat, add the lemon juice and season with salt and black pepper to taste. If you want a smooth sauce you can strain it before using.

Allow the Salmon Wellington to rest for 10 minutes before slicing it. Drizzle with the lemon beurre blanc.