Recipes around the world compilation

Salmon Wellington Recipe

By PutoPinoy on Monday, July 23, 2007 At Monday, July 23, 2007


4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough


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.