Prep 1 hr
Cook 20 mins
A lucious Spring Entree!
- 8 (6 ounce) salmon fillets
- 1 egg yolk, for glaze
- 1 package puff pastry
MUSHROOM ONION FILLING
- 3 tablespoons butter
- salt & pepper
- 1 lb mushroom, chopped
- 2 onions, chopped
LIGHT WHITE WINE SAUCE
- 6 tablespoons dry white wine
- 6 tablespoons white vinegar
- 2 tablespoons shallots, minced
- 1 1⁄2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons parsley, minced
- Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
- Add mushrooms and cook, stirring, until most of the liquid has evaporated.
- Season to taste.
- Remove to bowl and chill.
- *Fillingmay 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.
- *Maybe 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.
- 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!
Absoulutely decadent!!!! We all loved this and hubby even commented on how good it was! He NEVER does that! Thanks for a really good keeper.
I have served this recipe for the past 3 years for christmas dinner. It is always delicious and special, perfect for a festive occasion. I make my mushroom filling more of a duxelle than what is here - finely chopped mushrooms, a little sherry, thyme, and cream, it makes a mushroom paste pretty much, delectable.
The wellington was delicious. I didn't have to make the filling because Schwans has already cooked & seasoned mushrooms & onions in a freezer bag that I always keep on hand. The sauce was a tad acidic for us, so will use less vinegar next time. Will also have to thicken it more. All in all, a real treat.