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Fishandseafood - Salmon -  Salmon Wellington Post by :prevmedone Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3069

Click below to download : Fishandseafood - Salmon - Salmon Wellington (Format : PDF)

Fishandseafood - Salmon - Salmon Wellington

2 sheets (1 package) puff , thawed in the fridge
8 pieces salmon, 1" thick and 2x3" (about 4 oz?)
6 tbsp minced shallots or red onion
2 tsp dried tarragon
1 egg beaten for glaze

Roll each pasty sheet on floured surface to a 12" square. Cut into 4 pieces, each 6" square. Place salmon in middle. Top with 2 tsp shallots, tarragon and sprinkle with salt and pepper. Bring 2 edges of pastry together and pinch closed. You can use some glaze here to help it stick. Close the ends of the package and fold under and pinch closed.

Put the filled packages on a cookie sheet lined with parchment. Brush with egg glaze. If making ahead, return to the fridge at this point. When ready to bake, bake at 425 for 20 to 25 minutes.

3/4 cup white wine
2 tbsp wine vinegar
3/4 cup cream
1/4 cups capers
2 tbsp shallots, minced

Put the wine, vinegar and shallots in a small saucepan. Boil until reduced to about 1/4 cup. Add cream and capers. Cook slowly until slightly reduced and thickened. Serve over Wellingtons.
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Fishandseafood - Salmon -  Salmon Wellington By Mai Fishandseafood - Salmon - Salmon Wellington By Mai

Fishandseafood - Salmon -  Salmon Wellington By Mai
5 (six-ounce) boneless salmon fillets (can substitute any fish) Puff pastry (comes frozen – thaw it) 1/2 lb. Mushrooms (chopped) 1/4 lb. Lump crabmeat 2 tbls. Butter 1 tbls. Crushed garlic 1/4 cup white wine juice 1/2 lemon 1 carrot 2 celery stalks 1 onion Cut up carrot, celery and onion coarsely and put into pot of water. Let it come to boil. In frying pan, melt butter and add chopped mushrooms and crabmeat. Sauté and add white wine, garlic and lemon juice. Let it boil down Add salmon to pot of boiling water and poach for 30-45 seconds. Remove salmon

Fishandseafood - Salmon -  Salmon Tetrazzini Fishandseafood - Salmon - Salmon Tetrazzini

Fishandseafood - Salmon -  Salmon Tetrazzini
1/3 cup Onion -- chopped 3 tbl. Olive oil 1/4 cup Flour 1 1/4 tsp. Seasoned salt 1/8 tsp. Thyme Pepper to taste 2 cup Evaporated skim milk 6 oz. Spaghetti -- cooked/drained 1 1/2 tbl. Sherry 1 (15 oz.) can salmon -- drained and flaked 1/2 cup Black olives -- sliced (optional) 1/4 cup Green bell pepper -- chopped 1/3 cup Parmesan cheese -- grated Saute onion in oil in large saucepan or Dutch oven for 5 minutes or until tender. Stir in flour, salt, thyme and pepper. Cook over low heat until mixture is smooth and bubbly; remove from