Curtis Stone 12ct Salmon Wellington w/Spinach and Cheddar Sauce AS

Curtis Stone 12ct Salmon Wellington w/Spinach and Cheddar Sauce AS
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 spinach, lemon and cheddar 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 stuffed with spinach, lemon and cheddar 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