| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish |
8 |
Servings |
INGREDIENTS
| 8 |
|
(6 oz) salmon fillets, cut about 3/4" thick |
| 1 |
|
Egg yolk mixed with |
| 1 |
tb |
Milk for glaze~ FLAKY PASTRY:– |
| 1/2 |
lb |
(2 sticks) butter, cold & cut into pieces for food processor, room temp. for mixer |
| 8 |
oz |
Cream cheese, cold & cut into pieces for food processor, room temp-mixer |
| 2 |
c |
All-purpose flour |
| 3 |
tb |
Butter or margarine |
| 8 |
oz |
Artichokes bottoms, drained |
|
|
& coarsely chopped |
| 1/4 |
c |
Maderia wine |
|
|
Salt & pepper |
| 1 |
lb |
Mushrooms, coarsely chopped |
| 1 |
|
Onion, chopped |
| 6 |
tb |
Dry white wine or imported dry vermouth |
| 6 |
tb |
White wine vinegar |
| 2 |
tb |
Finely chopped shallots or onion |
| 1 1/2 |
c |
Whipping cream, room temp 1/2 ts salt |
|
|
White pepper |
| 2 |
tb |
Finely chopped chives or parsley |
INSTRUCTIONS
MUSHROOM ARTICHOKE FILLING:
LIGHT WHITE WINE SAUCE:
Make flaky pastry: In food processor with metal blade or in mixing bowl,
mix butter and cream cheese until blended. Add flour and continue mixing
until well incorporated. Shape into 2 flat balls and refrigerate for
several hours or overnight. *May be refrigerated up to 1 week. *May be
frozen. Make mushroom artichoke filling: Melt butter or margarine in
skillet and saute artichokes and onion until lightly browned. Add
mushrooms and Maderia and cook, stirring, until most of the liquid has
evaporated. Season to taste. Remove to bowl and chill. *Filling may be
refrigerated up to 2 days. *May be frozen. Roll half the pastry on a
floured board into a rectangle approximately 14 inches long and 12 inches
wide. Cut into 4 rectangles. Repeat with remaining dough. Place salmon
fillets on a greased baking sheet. Tuck the thinner parts of fillet
underneath, making them all the same thickness. Divide mushroom artichoke
filling among the fillets and spread evenly on top. Cover each with a
rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off
excess dough. Do not cover the entire bottom with pastry or it will become
soggy. Brush top and sides with egg yolk glaze, being careful not to
let glaze drip. Reroll scraps of pastry and cut out small decorations.
Place on Wellingtons and glaze the entire pastry again. *May be
refrigerated up to 8 hours. Make light white wine sauce: Place wine,
vinegar and shallots or onion in medium saucepan. Bring to a boil, lower
the heat, and simmer until slightly thickened and reduced to approximately
4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally,
until sauce thickens to desired consistency. This will take a little time,
but as the water evaporates from the cream, it will thicken. Season to
taste with salt and pepper. Stir in chives or parsley. Reheat before
serving. If sauce becomes too thick, thin down with additional wine or
cream. Serve hot. (Pat Eshelman recommends doubling the wine sauce recipe
to serve 8.) *Sauce may be kept covered at room temperature for 4 hours.
Before serving, bring Wellingtons to room temperature for 1 hour. Preheat
oven to 425 degrees. Bake Wellingtons for 20-25 minutes or until the
pastry is golden. At this time, if the fillets are 3/4 inch thick, they
will be moist and flaky. Spoon a small amount of sauce on each plate,
place Wellingtons on sauce and pass remaining sauce. Serves 8.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 19,
98
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”