Monday, September 19, 2011

Salmon Wellington

Here's a decadent way to eat salmon. Salmon Wellington is a filet topped with wine-infused mushroom duxelles and wrapped in phyllo dough. It's so delicious. And perfectly fancy for a gourmet occasion.

Saute onion, mushrooms, and garlic in butter. Add wine and spices and cook off liquid. This mixture is called duxelles.

Generously brush a sheet of phyllo with butter.

Place your salmon filet (pre-baked for 10 minutes) in the center and top with the duxelles.

Fold the dough over the filet, brushing with butter between each layer.

Bake until the phyllo puffs and browns.

Bon appetit!

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