Salmon Wellington

By: Morning Rush Hour - Dining At Dawn
By: Morning Rush Hour - Dining At Dawn

Ingredients

  • 4 (7 oz.) salmon filets
  • 1 pkg. puff pastry dough
  • 1 large carrot, shredded
  • 1/4 lb. mushrooms, sliced and sauted
  • 1 egg
  • 1 Tbsp. milk
  • 1 cup dill cream sauce
  • Lemons
  • Salt and pepper to taste

    Directions

    1. Take a pot of water with lemon juice to poach salmon filets, just until almost cooked, not all the way. Take out, drain and set aside.



    2. Cut puff pastry into eight equal squares. Take a square and stretch it enough to set a salmon filet on and leave a 1-inch border. Place a layer of mushroom and carrot on top of the salmon. Stretch another pastry square and place on top of the salmon then push down on all sides. Tuck pastry to seal in salmon and vegetables.



    3. Baste the Wellington with a wash made from beating the egg and milk together. Place Wellingtons on a baking sheet and bake at 350° until golden brown, about 6-8 minutes. Top with cream sauce and serve.



    Yield: 4 servings
  • 23 WIFR 2523 North Meridian Road Rockford, IL. 61101 Business: 815-987-5300 Fax: 815-965-0981 News: 815-987-5330 Fax: 815-987-5333
    Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability