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Title: Seafood Wellington
Categories: Seafood Entree Salmon
Yield: 4 Servings
| 1/2 | c | Butter or margarine |
| 1/2 | c | Finely chopped onion |
| 1 | c | Chopped fresh mushrooms |
| 1/2 | c | All-purpose flour |
| 3/4 | c | Parsley flakes |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/4 | c | Milk |
| 1 1/2 | lb | Salmon fillets (red is best) |
| Boiling salted water to cover | ||
| 1 | lb | 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 400øF oven until browned, about 20 to 25 minutes. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses
From: Cjhartlin@email.Msn.Com
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