Salmon Wellington

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 (6 ounce) salmon fillets
• 1 egg yolk, for glaze
• 1 package puff pastry
• 3 tablespoons butter
• salt & pepper
• 1 lb mushroom, chopped
• 2 onions, chopped
• 6 tablespoons dry wine
• 6 tablespoons vinegar
• 2 tablespoons shallots, minced
• 1 1/2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons parsley, minced

Recipe

• 1 make mushroom onion filling: melt butter or margarine in skillet and saute onion until lightly browned.
• 2 add mushrooms and cook, stirring, until most of the liquid has evaporated.
• 3 season to taste.
• 4 remove to bowl and chill.
• 5 *fillingmay be refrigerated up to 2 days or may be frozen.
• 6 roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
• 7 cut into 4 rectangles.
• 8 repeat with remaining dough.
• 9 place salmon fillets on a greased baking sheet.
• 10 tuck the thinner parts of fillet underneath, making them all the same thickness.
• 11 divide mushroom onion filling among the fillets and spread evenly on top.
• 12 cover each with a rectangle of pastry.
• 13 tuck 1/2 inch of pastry under fillets; trim off excess dough.
• 14 do not cover the entire bottom with pastry or it will become soggy.
• 15 brush top and sides with egg yolk glaze, being careful not to let glaze drip.
• 16 re-roll scraps of pastry and cut out small decorations.
• 17 place on wellingtons and glaze the entire pastry again.
• 18 *maybe refrigerated up to 8 hours.
• 19 make light wine sauce: place wine, vinegar and shallots or onion in medium saucepan.
• 20 bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
• 21 slowly whisk in the cream.
• 22 simmer, stirring occasionally, until sauce thickens to desired consistency.
• 23 this will take a little time, but as the water evaporates from the cream, it will thicken.
• 24 season to taste with salt and pepper.
• 25 stir in chives or parsley.
• 26 reheat before serving.
• 27 if sauce becomes too thick, thin down with additional wine or cream.
• 28 serve hot.
• 29 before serving, bring wellingtons to room temperature for 1 hour.
• 30 preheat oven to 425f.
• 31 bake wellingtons for 20-25 minutes or until the pastry is golden.
• 32 at this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
• 33 spoon a small amount of sauce on each plate, place wellingtons on sauce and pass remaining sauce.
• 34 the fine art of cooking involves personal choice.
• 35 many preferences, ingredients, and procedures may not be consistent with what you know to be true.
• 36 as with any recipe, you may find your personal intervention will be necessary.
• 37 bon appetit!