Beef Wellington [wild salmon variation] from Hubert Keller's Souvenirs: Stories and Recipes from My Life by Hubert Keller and Penelope Wisner

  • thyme
  • puff pastry
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  • EYB Comments

    See the recipe for variations. The salmon should be filled, wrapped, and refrigerated at least two hours before wrapping in pastry and baking.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Béarnaise sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the recipe for variations. The salmon should be filled, wrapped, and refrigerated at least two hours before wrapping in pastry and baking.

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