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    Salmon Wellington


    Source of Recipe


    Internet

    List of Ingredients




    2 lbs salmon fillets
    1/3 cup whipping cream
    1/2 tsp salt
    1/8 tsp pepper

    1 tbsp butter
    1/2 cup onion, minced

    1 tbsp flour
    1 tbsp unsalted butter, softened
    1/4 tsp salt
    pinch finely ground pepper

    1 tbsp butter
    1/2 cup mushrooms, sliced
    1/2 cup whipping cream
    2 tsp lemon Juice
    Salt and Pepper

    2 7-oz pkgs puff pastry, enough for a 2-crust pie
    5 hard-cooked eggs, halved lengthwise
    1 egg, beaten

    Divide salmon into two portions of 1 1/2 and one-half pounds and
    put the smaller portion through a meat grinder or chop finely, then
    blend with whipping cream, salt and pepper. Cut the larger portion
    into very thin slices.

    Melt butter in a frying pan and saute onion until soft but not
    brown. Remove from heat and set aside.

    Prepare beurre manie by combining flour, butter. salt and pepper.
    Blend well.

    Melt butter in a frying pan and sauti mushrooms. Add whipping cream
    and cook over medium heat, stirring constantly, until the liquid
    is reduced by half. Stir in the beurre manii and simmer for five
    minutes. Add lemon juice. Season with salt and pepper to taste.
    Remove from heat and set aside.

    Roll out puff pastry into two pieces, each 12 by 6 inches. Place
    one piece on a buttered baking sheet. Along the centre of the
    pastry, arrange a layer of half the salmon slices. Top with the
    sautied onions, then with half of the mushroom mixture. Cover with
    remaining salmon slices. Top with two rows of hard cooked egg
    halves. Spread with remaining mushroom mixture. Cover with minced
    salmon mixture.

    Place the second piece of pastry over the layers, brush the edges
    with beater, and seal well. Brush the top of the pastry with beaten
    egg and use a fork to punch several holes in the pastry in a
    decorative pattern.

    Preheat oven to 400F and bake for 25 minutes. Make sherry mushroom
    cream sauce (see recipe below) to accompany this dish.

    Serves four generously.


    Sherry-Mushroom Cream Sauce

    2 tbsp butter
    1 1/2 cups mushrooms, sliced
    2 tbsp flour
    1 cup light cream
    2 tbsp whipping cream
    2 tbsp sherry
    Salt and pepper

    Melt the butter in a saucepan and sauti mushrooms for two to three
    minutes. Stir in flour, then gradually pour in the light cream
    stirring continuously over medium heat until thickened. Stir in
    the whipping cream and sherry, and season with salt and pepper to
    taste.

    Makes about 2 1/2 cups.

    Recipe




 

 

 


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