Salmon Wellington from Rumela's Web

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Home > Continental Recipes > Sea Food > Salmon Wellington

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. CEE AAC Phoenix Country Club

*** For Details about Ingredients , check your nearest Store

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