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Seafood Wellington (Chef Axel’S Original Recipe

Seafood Wellington (Chef Axel's Original Recipe recipe image
This luxurious Seafood Wellington transforms humble ingredients into a restaurant-quality centerpiece. A rich, earthy mushroom duxelles serves as the base, topped with succulent lobster tail, sweet prawns, and tender scallops. The entire mixture is wrapped in golden, flaky puff pastry, creating a stunning contrast between the crisp exterior and the moist, savory interior. A splash of cognac adds depth and aroma, elevating the dish from simple to spectacular. Perfect for holiday dinners, romantic evenings, or special celebrations, this recipe impresses with its visual appeal and complex flavors. Serve warm with a light vegetable side for a balanced, gourmet meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 442.0
Description
This luxurious Seafood Wellington transforms humble ingredients into a restaurant-quality centerpiece. A rich, earthy mushroom duxelles serves as the base, topped with succulent lobster tail, sweet prawns, and tender scallops. The entire mixture is wrapped in golden, flaky puff pastry, creating a stunning contrast between the crisp exterior and the moist, savory interior. A splash of cognac adds depth and aroma, elevating the dish from simple to spectacular. Perfect for holiday dinners, romantic evenings, or special celebrations, this recipe impresses with its visual appeal and complex flavors. Serve warm with a light vegetable side for a balanced, gourmet meal.
Ingredients
  • 8 ounce Lobster tail meat
  • 4 cups Mushrooms, quartered
  • 8 Giant Prawns
  • 4 ounce Clarified butter
  • 12 large Scallops
  • 1.5 ounce Cognac
  • 1 sheet Puff pastry
Directions
  1. 1
    Finely chop the mushrooms and saut&# 195;© in half the clarified butter until all moisture has evaporated and the mixture is dry and brown (duelles). Stir in the cognac to deglaze, then cool completely.
  2. 2
    Sear the lobster tails, prawns, and scallops in the remaining butter over high heat for just 30 seconds per side to seal them; do not cook through. Set aside to cool.
  3. 3
    Roll out the puff pastry on a floured surface to a rectangle large enough to wrap the filling. Spread the cooled mushroom duxelles evenly over the center of the pastry.
  4. 4
    Arrange the seared seafood in a line on top of the mushroom layer. Fold the pastry sides over the filling and roll tightly into a log, sealing the edges with beaten egg wash.
  5. 5
    Place the Wellington seam-side down on a baking sheet. Brush the entire surface with egg wash and score a decorative pattern on top.
  6. 6
    Bake at 400°F (200°C) for 20-25 minutes until the pastry is deep golden brown and crisp.
  7. 7
    Let rest for 5 minutes before slicing with a sharp knife. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 442.0kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.0g5%
Cholesterol 289.0mg97%
Sodium 2280.0mg95%
Total Carbohydrate 16.2g6%
Dietary Fiber 0.0g0%
Sugars 16.2g
Protein 77.0g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seafood, wellington, lobster, prawns, scallops, mushrooms, puff pastry, cognac, duelles, main course, dinner party, gourmet, french cuisine, holiday meal, special occasion, seafood pie, luxury dinner, baked seafood, comfort food
Read it online: https://www.chefs-mate.com/recipe/seafood-wellington-chef-axels-original-recipe/