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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

SALMON WELLINGTON Recipe

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This recipe for SALMON WELLINGTON is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND 2ND ADDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (6 oz) Salmon fillets cut about 3/4" thick
1 egg yolk mixed with 1 teaspoon milk for glaze
1 package puff pastry

MUSHROOMS ONION FILLING
1 pound mushrooms coarsely chopped
3 Tablespoons butter
salt and pepper
2 onions chopped

LIGHT WHITE WINE SAUCE
12 Tablespoons dry white wine
12 Tablespoons white wine vinegar
4 Tablespoons finely chopped shallots
3 cups whipping cream at room temperature
salt
pepper
2 Tablespoons finely chopped chives or parsley
Directions:
Directions:
Make mushroom onion filling: melt butter in skillet and saute onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Season to taste with salt and pepper. Remove to bowl and chill. Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with rectangle of pastry. Tuck 1/2 inch of pastry under fillets: trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again. May be refrigerated up to 8 hours.
Make light white wine sauce: Place wine, vinegar, and shallots in medium saucepan. Bring to a boil, lower heat and simmer, until slightly thickened and reduced to approximately 8 tablespoons.Slowly whisk in the cream. Simmer, stirring occasionally,until sauce thickens to desired consistency. This will take a little time, but as the water evaporates from the cream it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.Sauce may be kept covered at room temperature for 4 hours.
Before cooking, bring Wellingtons to room temperature for 1 hour. Preheat oven to 450 degrees. Bake Wellingtons for 20-25 minutes or until the pastry is golden. At this time, if the fillets are 3/4 inch thick, they will be moist and flakey. Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This seems complicated but is not at all. It is impressive to serve at a dinner party, Easy to make ahead. I have used Halibut and it is just as good as salmon

 

 

 

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