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SALMON WELLINGTON
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 8 (6 oz.) | salmon fillets, cut about 3/4 inch thick |
| 1 | egg yolk, mixed with 1 tbsp. milk for glaze |
| Mushroom artichoke filling | |
| 3 tbsp. | butter |
| 1 (8 oz.) can | artichoke bottoms, drained & coarsely chopped |
| 1 | onion, chopped |
| 1 lb. | mushrooms, coarsely chopped |
| 1/4 c. | Madeira wine |
| Salt | |
| pepper | |
| Party Puff pastry Pepperidge Farm Light wine sauce | |
| 6 tbsp. | dry white wine |
| dry vermouth, alternative | |
| 6 tbsp. | shallots, finely chopped |
| onion, alternative | |
| 1 1/2 c. | whipping cream, at room temperature |
| 1/4 to 1/2 tsp. | salt |
| White pepper | |
| 2 tbsp. | chives, finely chopped |
| parsley, alternative | |
FILLING: Melt butter in skillet and saute artichokes and onion until lightly browned. Add mushrooms and Madeira and cook, stirring until most of the liquid has evaporated. Season to taste. Remove to bowl and chill. Roll 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 artichoke 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 the pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Reroll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again.
WINE SAUCE: Place wine, vinegar, and shallots or onion in medium saucepan. Bring to a boil, lower 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 they 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.
Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425 degrees. Bake Wellingtons for 20 to 25 minutes, or until the pastry is golden. Spoon a small amount of sauce on each plate. Place Wellingtons on sauce, and pass remaining sauce. Serves 8.
Here is another recipe for salmon in puff pastry. It is different as it has a different filling. I get tired of the same recipes and like to try different ones all the time. I guess that's why my friends like to come for dinner as I never give them the same meal twice.
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