Salmon: Salmon Wellington by Mai

posted by Mai 07-29-103 12:13 PM

Salmon Wellington

5 (six-ounce) boneless salmon fillets (can substitute any fish)
Puff pastry (comes frozen – thaw it)
1/2 lb. Mushrooms (chopped)
1/4 lb. Lump crabmeat
2 tbls. Butter
1 tbls. Crushed garlic
1/4 cup white wine
juice 1/2 lemon
1 carrot
2 celery stalks
1 onion

Cut up carrot, celery and onion coarsely and put into pot of water. Let it come to boil.

In frying pan, melt butter and add chopped mushrooms and crabmeat. Sauté and add white wine, garlic and lemon juice. Let it boil down

Add salmon to pot of boiling water and poach for 30-45 seconds. Remove salmon and place on piece of puff pastry. Strain mushroom/crab meat mix a little and add to top of salmon. Wrap in puff pastry and baste with butter.

lace is 350 degree oven for approximately 10-15 minutes or until pastry puffs up and is golden brown. Remove and serve with dill sauce. Enjoy!

Dill Sauce:
2 tbls. Butter
Heavy cream (approximately one cup per serving)
1 tsp. Garlic
juice 1/2 lemon
chicken stock/broth – canned ¼ cup
2 tbls. Dill weed

Put all ingredients into pan with butter and bring to a boil Thicken with a little flour or cornstarch. Pout over salmon puffs

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