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Name: Seafood Wellington
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Butter or margarine; 1 1/2 lb Salmon fillets (red is best); 1 1/4 c milk; 3/4 c Parsley flakes; 1/8 ts Pepper; 1 lb Frozen puff pastry, thawed; 1/2 c All-purpose flour; 1/2 c Onion finely chopped; 1 c Chopped fresh mushrooms; 1/2 ts Salt; Boiling salted water

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INGREDIENTS

1/2 c Butter or margarine
1 1/2 lb Salmon fillets (red is best)
1 1/4 c milk
3/4 c Parsley flakes
1/8 ts Pepper
1 lb Frozen puff pastry, thawed
1/2 c All-purpose flour
1/2 c Onion ; finely chopped
1 c Chopped fresh mushrooms
1/2 ts Salt
Boiling salted water

Servings

INSTRUCTIONS

Melt butter in frying pan. Add onion and mushrooms. Saute until soft. Mix in flour, parsley, salt and pepper. Stir in milk until it boils and thickens. It will be very thick. Cool. Poach salmon in salted water until it flakes. Remove from water. Cool. Divide into 4 servings. 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. Place seam side down on baking pan. Repeat. Cut 2 vents in top of each. Use scrap pieces of pastry to make fish cut-outs to place on top. Bake in 400F oven until browned, about 20 to 25 minutes. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Companys Coming Main Courses Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999

NOTES

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Seafood Wellington

1/2 c Butter or margarine
1 1/2 lb Salmon fillets (red is best)
1 1/4 c milk
3/4 c Parsley flakes
1/8 ts Pepper
1 lb Frozen puff pastry, thawed
1/2 c All-purpose flour
1/2 c Onion finely chopped
1 c Chopped fresh mushrooms
1/2 ts Salt
 Boiling salted water

Melt butter in frying pan.  Add onion and mushrooms.  Saute until soft.    Mix in flour, parsley, salt and pepper.  Stir in milk until it boils and  thickens.  It will be very thick.  Cool.    Poach salmon in salted water until it flakes.  Remove from water. Cool.  Divide into 4 servings.    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.  Place seam side down on baking pan.  Repeat.  Cut 2 vents in top of each.  Use scrap pieces of pastry to make fish cut-outs to place on top. Bake in  400F oven until browned, about 20 to 25 minutes. Serves 4 Typed in  MMFormat by cjhartlin@msn.com  Source: Companys Coming Main Courses    Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,  1999

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Nutrition

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Serving Size: 1 Serving (384g)
Recipe Makes: 4 Servings

Calories: 483
Calories from Fat: 414 (86%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 18.1g
	Polyunsanturated Fat 10.3g
Cholesterol 50.8mg		16 %
Sodium 242.8mg		8 %
Potassium 257.1mg		7 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 14g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 483

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