On Sat, 31 Mar 2007 14:19:58 -0600, Omelet >
wrote:

>After reading some of those favorite recipe posts, I'm considering
>stuffing them.
>
>I've never done this and am open to suggestions as to what to use as a
>stuffing.

This has been done many times for us.....guests drop to their knees
and beg for the recipe.

@@@@@ Now You're Cooking! Export Format

Salmon Wellington

fish, seafood

8 salmon fillets, 6 oz. each
1 egg yolk glaze
1 pkg puff pastry
----MUSHROOM ONION FILLING----
3 tablespoon butter
1 salt & pepper
1 lb mushrooms, chopped
2 onions, chopped
----LIGHT WHITE WINE SAUCE----
6 tablespoon dry white wine
6 tablespoon white vinegar
2 tablespoon shallots, minced
1 1/2 cup heavy cream
1 teaspoon salt & 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


** Exported from Now You're Cooking! v5.76 **





The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!