Originally Posted by ironchef
For the Salmon Wellington you wouldn't add the foie gras, just the mushroom duxelles. There's different versions. The best one that I made layered seared wild King salmon, spinach, mushroom duxelle, and a dungeness crab mousse in the puff pastry. I served it with a lobster and ginger beurre blanc.
That sounds so decadent and absolutely amazing.
We did a venison wellington with the duxelle, no foi gras. I reduced a bottle of port down to a syrup and added raspberries, thickend to a sauce and served that with the wellington. Jeeze that was good! I was telling my daughter's brother in law (source of the venisor). He's hoping to get out hunting again so he can bring some more venison.