Sunday, December 09, 2007

Salmon wellington:(8)


Salmon fillets skinless 8 3/4-inch thick

Puff pastry 1pkg

Egg yolk mixed with 1tbsp milk for glaze

Mushroom onion filling:

Mushrooms chopped 1pound

Onions chopped 2

Light white wine sauce:

Dry White Wine 6 tbsp
white wine vinegar 6 tbsp
finely chopped shallots 2 tbsp
whipping cream at room temperature 1 1/2 cups
salt 1 tsp

White pepper

Finely chopped chives or parsley 2tbsp


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.

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