Seafood Wellington

Photo: flickr user qwandor

Ingredients

cup Finely chopped onion

1 cup Chopped fresh mushrooms

cup Parsley flakes

teaspoon Salt

teaspoon Pepper

pound Salmon fillets (red is best)

Boiling salted water to cover

1 pound 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 1/8 sauce on pastry, lay salmon over, spoon 1/8 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 400 F oven until browned, about 20 to 25 minutes.

1.0 servings

Saturday, February 13, 2010 - 2:36pm

Anonymous