| 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
***
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