Salmon Wellington Recipe
By PutoPinoy on Monday, July 23, 2007 At
Monday, July 23, 2007
Ingredients:
4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough
Direction:
Brown salmon quickly on both sides in hot oil. Let cool. Coat salmon with duxelle. Roll dough to a square, 4 x 5 inch, about 1/8 inch thick. Wrap dough around fish, which is covered with duxelle. Refrigerate over an hour then brush with egg wash. Cooking time is 15 minutes in the oven at 425 degrees, or until golden brown.
4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough
Direction:
Brown salmon quickly on both sides in hot oil. Let cool. Coat salmon with duxelle. Roll dough to a square, 4 x 5 inch, about 1/8 inch thick. Wrap dough around fish, which is covered with duxelle. Refrigerate over an hour then brush with egg wash. Cooking time is 15 minutes in the oven at 425 degrees, or until golden brown.
