Seafood wellington

Yield: 4 Servings

Measure Ingredient
½ cup Butter or margarine
½ cup Finely chopped onion
1 cup Chopped fresh mushrooms
½ cup All-purpose flour
¾ cup Parsley flakes
½ teaspoon Salt
⅛ teaspoon Pepper
1¼ cup Milk
1½ pounds Salmon fillets (red is best)
Boiling salted water to cover
1 pounds Frozen puff pastry, thawed

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

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