Wellington with salmon and caviar, French style

Ingredients:

Salmon

• 900 g salmon fillet
• Salt and ground black pepper
• 1 tbsp. l. olive oil
• 1 teaspoon salmon caviar
• 1 tbsp fresh chopped dill

Lobster bisque sauce

• 2 tbsp (30 g) butter
• 1 shallot, chopped
• 1/2 cup flour
• 1/2 cup brandy
• 2 cups lobster, crayfish, or crab broth
• 1/2 cup heavy cream 33% fat

Vol-au-vent

• 2 packages of frozen puff pastry (500 g each)
• 1 - 2 eggs, beaten, for greasing

Equipment

• Steaming rack
• Cutting mold with a diameter of 10 cm.
• Cutting mold with a diameter of 7 cm.

Preparation:

1. Season the salmon fillet with salt and pepper. Place a rack over the pan and fill it with 2 cm of water. Add the salmon fillet, cover, and cook until the fish turns white and the meat begins to fall apart. Transfer to a cooling plate. Then shred the meat.
2. Next, prepare the lobster bisque sauce.Melt the butter in a saucepan over medium heat, add the shallots, and cook until translucent. Stir in the flour to create a white roux. Add the brandy and gradually whisk in the stock. Cook the sauce until the liquid has reduced by half. Stir in the cream and remove from heat. Toss the salmon with a small amount of the cooled roux.
3. Preheat oven to 190°C.
4. Next, make the vol-au-vent dough.Place a 22 x 25 cm (9 x 10 in) sheet of puff pastry on the countertop. Using a 10 cm (4 in) circle, cut out 8 discs. Place 4 of them on a lightly greased baking sheet.
   
   Using a 7 cm circle, cut holes in the middle of the remaining disks. Place each circle on top of the circles already on the baking sheet, pressing the circles together so they don't stick out.
   
   Brush the dough with egg wash, then pierce it with a fork to ensure the egg wash goes through all the layers.
5. Place in the oven and bake until golden brown, about 6-8 minutes, or until puffed. Remove from the oven and let cool slightly.
6. Take a spoonful of salmon and place it into the pocket. Sprinkle with fresh dill and top with a quarter teaspoon of caviar.