Recipe - Salmon Wellington

8 (6 oz) salmon fillets,
cut about 3/4" thick
1 Egg yolk mixed with
1 tablespoon Milk for glaze~
FLAKY PASTRY:
One half pound (2 sticks) butter,
cold & cut into pieces for
food processor, room temp.
for mixer
8 ounce Cream cheese, cold & cut
into pieces for food
processor, room tempmixer
2 cup Allpurpose flour
MUSHROOM ARTICHOKE FILLING:
3 tablespoon Butter or margarine
8 ounce Artichokes bottoms, drained
& coarsely chopped
One fourth cup Maderia wine
Salt & pepper
1 pound Mushrooms, coarsely chopped
1 Onion, chopped
LIGHT WHITE WINE SAUCE:
6 tablespoon Dry white wine or imported
dry vermouth
6 tablespoon White wine vinegar
2 tablespoon Finely chopped shallots or
onion
1 One half cup Whipping cream, room temp
One fourth One half teaspoon salt
White pepper
2 tablespoon Finely chopped chives or
parsley

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 One half 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 2025 minutes or until the
pastry is golden. At this time, if the fillets are Three fourths 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 MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 19,
98