Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Woodford Salmon Wellington




Source of Recipe


Woodford Reserve Bourbon Kitchens


List of Ingredients




4 Puff Pastry Squares
4 (6 to 8 oz.) Salmon Fillets
1 Egg Yolk mixed with 1 tbsp. wather
Mushroom Duxelle

1/4 Cup Chopped White Mushrooms (Domestic)
1/4 Cup Chopped Portobello Mushrooms
1/4 Cup Choped ****ake Mushrooms
1 tsp. minced garlic
2 Tbsp. minced onion
1 Tbsp. Porcini Mushroom Powder
1/4 Cup Woodford Reserve Bourbon
Maytag Bleu Cheese Cream Reduction

1 Tbsp. minced shallot
2 Cups heavy cream
1/4 cup crumbled maytag bleu cheese
Salt and pepper

Recipe



Combine all Mushroom Duxelle ingredients and mix thoroughly. Sautée until mushrooms are soft.

Combine ingredients for Bleu Cheese Cream in a saucepan and cook over medium heat until thick, stirring constantly.

Spread Mushroom Duxell over Salmon Fillets and wrap each with puff pastry squares. Place seam-side down on a lined well-oiled sheet pan. Brush each square with egg yolk and water mixture.

Bake 10-15 minutes at 350º or until salmon reaches an internal temperature of 145º Garnish with cream reduction.