SAUCY SALMON WELLINGTON

Steps:

• Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
• Add mushrooms and cook, stirring, until most of the liquid has evaporated.
• Season to taste.
• Remove to bowl and chill.
• *Fillingmay be refrigerated up to 2 days or 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 onion filling among the fillets and spread evenly on top.
• Cover each with a rectangle of pastry.
• Tuck 1/2 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.
• Re-roll scraps of pastry and cut out small decorations.
• Place on Wellingtons and glaze the entire pastry again.
• *Maybe 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.
• Before serving, bring Wellingtons to room temperature for 1 hour.
• Preheat oven to 425F.
• Bake Wellingtons for 20-25 minutes or until the pastry is golden.
• At this time, if the fillets are 3/4 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.
• The Fine Art of Cooking involves personal choice.
• Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
• As with any recipe, you may find your personal intervention will be necessary.
• Bon Appetit!