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Ingredientes
- 8 x (6 ounce) salmon fillets, cut about 3/4" thick
- 1 x Egg yolk mixed with
- 1 Tbsp. Lowfat milk for glaze
- 1/2 lb (2 sticks) butter, cool & cut into pcs for food processor, room temp. for mixer
- 8 ounce Cream cheese, cool & cut into pcs for food processor, room temp-mixer
- 2 c. All-purpose flour
- 3 Tbsp. Butter or possibly margarine
- 8 ounce Artichokes bottoms, liquid removed
- Â Â & coarsely minced
- 1/4 c. Maderia wine
- Â Â Salt & pepper
- 1 lb Mushrooms, coarsely minced
- 1 x Onion, minced
- 6 Tbsp. Dry white wine or possibly imported dry vermouth
- 6 Tbsp. White wine vinegar
- 2 Tbsp. Finely minced shallots or possibly onion
- 1Â 1/2 c. Whipping cream, room temp
- 1/4 x -1/2 ts salt
- Â Â White pepper
- 2 Tbsp. Finely minced chives or possibly parsley
Direcciones
- Make flaky pastry: In food processor with metal blade or possibly in mixing bowl, mix butter and cream cheese till blended. Add in flour and continue mixing till well incorporated. Shape into 2 flat balls and chill for several hrs or possibly overnight.*May be refrigerated up to 1 week.*May be frzn. Make mushroom artichoke filling: Heat butter or possibly margarine in
- skillet and saute/fry artichokes and onion till lightly browned. Add in mushrooms and Maderia and cook, stirring, till most of the liquid has evaporated. Season to taste. Remove to bowl and chill.*Filling may be refrigerated up to 2 days.*May be frzn. 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 artichoke filling among the fillets and spread proportionately on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Don't cover the entire bottom with pastry or possibly it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Reroll scraps of pastry and cut out small decorations.
- Place on Wellingtons and glaze the entire pastry again.*May be refrigerated up to 8 hrs. Make light white wine sauce: Place wine, vinegar and shallots or possibly onion in medium saucepan. Bring to a boil, lower the heat, and simmer till slightly thickened and reduced to approximately 4 Tbsp.. Slowly whisk in the cream. Simmer, stirring occasionally, till 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 possibly parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or possibly cream. Serve warm. (Pat Eshelman recommends doubling the wine sauce recipe to serve 8.)*Sauce may be kept covered at room temperature for 4 hrs.
- Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425 degrees. Bake Wellingtons for 20-25 min or possibly till the pastry is golden brown. 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.
- Serves 8.
- 98
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 8 servings | |
| Calories 915 | |
| Calories from Fat 609 | 67% |
| Total Fat 68.7g | 86% |
| Saturated Fat 33.23g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 509mg | 21% |
| Potassium 937mg | 27% |
| Total Carbs 29.49g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.69g | 2% |
| Protein 42.39g | 68% |
