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Salmon Wellingtons

 

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Salmon Wellingtons
 

 

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Recipe

Salmon Wellingtons

Get creative and try any fish of your liking.

Times

  • Ready Time : 0 min

Servings

4 Servings

Ingredients

  • 2 tablespoons butter or margarine
  • 2 tablespoons olive oil
  • 1 medium onion, sliced thin
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup white wine
  • 2 tablespoons chopped fresh dill
  • salt and freshly ground black pepper to taste
  • 8 frozen puff pastry squares
  • 2 tablespoons Dijon mustard
  • 4 pieces salmon fillet, each about 5 ounces, 3/4 inch thick
  • 1 large egg, beaten

Directions

Preheat the oven to 425 degrees. Place the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and mushrooms and cook for 3-4 minutes or until vegetables are softened and the pan liquid has evaporated.

Add the wine, turn the heat to high and bring the liquid to a boil. Cook until the wine has evaporated.

Remove the pan from the heat and season the ingredients with the dill and some salt and pepper to taste. Let cool.

Roll each pastry square into a 6-inch square on a lightly floured surface. Spread equal amounts of the mustard in the center of each square. Spoon equal amounts of the mushroom mixture on top. Place one salmon filet over the vegetables on each square. Brush a film of beaten egg around the perimeter of each puff pastry square. Place a second square over the fish, then wrap the fish by crimping the edges all around. Place the packages on a cookie sheet. Brush with some egg. Bake for about 20 minutes or until golden brown.

 

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

One Response to Salmon Wellingtons

  1. this recipe sounds so good i think even Gordon Ramsay would love it, and he is the wellington expert!

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