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Ingredients
8 (6 oz.) salmon fillets, cut about 3/4" thick
1 Egg yolk mixed with 1 tbs. milk for glaze
1 pkg. Puff Pastry
-----Mushroom Onion Filling:-----
3 tablespoons butter
or margarine
Salt & pepper
1 pound mushrooms , coarsely chopped
2 Onions , chopped
-----Light White Wine Sauce:-----
6 tablespoons Dry White Wine
6 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 1/2 cups whipping cream at room temperature
1 teaspoon salt
White pepper
2 tablespoons finely chopped chives or parsley
Directions 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.
(double the wine sauce recipe to serve 8.) *Sauce may be kept covered at room temperature for 4 hours.
Before serving, bring Wellingtons to
room temperature for 1 hour. Preheat oven to 425o. 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. Serves 8.
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