Seafood Wellington

Name: Seafood Wellington
Ingredients: 1 cup butter or margarine; 1 cup finely chopped onion; 1 cup fresh mushrooms Chopped; 1 cup all-purpose flour; 1 cup parsley flakes; 1 teaspoon salt; 1 teaspoon pepper; 1 cup milk; 1 pound salmon fillets red is best; water Boiling salted, to cover; 1 pound frozen puff pastry sheets thawed

11 ingredients

7 steps

Ingredients

1 cup butter or margarine
1 cup finely chopped onion
1 cup fresh mushrooms Chopped
1 cup all-purpose flour
1 cup parsley flakes
1 teaspoon salt
1 teaspoon pepper
1 cup milk
1 pound salmon fillets red is best
water Boiling salted, to cover
1 pound frozen puff pastry sheets thawed

Directions

1

Melt butter in frying pan. Add onion and mushrooms. Saute until soft.
2

Mix in flour, parsley, salt and pepper. Stir in milk until it boils and thickens. It will be very thick. Cool.
3

Poach salmon in salted water until it flakes. Remove from water. Cool.
4

Divide into 4 servings.
5

Roll out pastry. Divide into 4 pieces. Spoon 1/8 sauce on pastry, lay salmon over, spoon 1/8 sauce on salmon. Bring up pastry. Fold over. Seal.
6

Place seam side down on baking pan. Repeat. Cut 2 vents in top of each.
7

Use scrap pieces of pastry to make fish cut-outs to place on top. Bake in 400 F oven until browned, about 20 to 25 minutes.