Seafood wellington

4 Servings

Ingredients

QuantityIngredient
½cupButter or margarine
½cupFinely chopped onion
1cupChopped fresh mushrooms
½cupAll-purpose flour
¾cupParsley flakes
½teaspoonSalt
teaspoonPepper
cupMilk
poundsSalmon fillets (red is best)
Boiling salted water to cover
1poundsFrozen puff pastry, thawed

Directions

Melt butter in frying pan. Add onion and mushrooms. Saute until soft.

Mix in flour, parsley, salt and pepper. Stir in milk until it boils and thickens. It will be very thick. Cool.

Poach salmon in salted water until it flakes. Remove from water. Cool.

Divide into 4 servings.

Roll out pastry. Divide into 4 pieces. Spoon ⅛ sauce on pastry, lay salmon over, spoon ⅛ sauce on salmon. Bring up pastry. Fold over. Seal.

Place seam side down on baking pan. Repeat. Cut 2 vents in top of each.

Use scrap pieces of pastry to make fish cut-outs to place on top. Bake in 400øF oven until browned, about 20 to 25 minutes. Serves 4 Typed in MMFormat by cjhartlin@... Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 18, 1999