My Wonderful World

W e l c o m e... And Enjoy!

Saturday, January 16, 2010

Salmon Wellington

Every time I have made the Wellingtons, the oohs and aahs...abound.  

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Salmon Wellington

8  salmon fillets, 6 ounce each
  egg yolk glaze
1 pkg puff pastry
3 tablespoon butter
  salt and pepper
1 pound mushrooms, chopped
2  onions, chopped
6 tablespoon dry white wine
6 tablespoon white vinegar
2 tablespoon shallots, minced
1 1/2 cup heavy cream
1 teaspoon salt and white pepper
2 tablespoon parsley, minced

Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated.   Season to taste. 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 a 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 or onion in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 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.

Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425F. 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 flaky. Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.

Yield: 8 servings

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1 comment:

George Gaston said...

Bill, you are so right about being impressed by a 'wellington'. Especially when it has been in individually portions like you have done.

This is a terrific recipe... thanks.

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