Seafood Wellington
By: Anonymous
Published: Saturday, February 13, 2010 - 2:36pm

Ingredients




cup Butter or margarine
cup Finely chopped onion
1 cup Chopped fresh mushrooms
cup All-purpose flour
cup Parsley flakes
teaspoon Salt
teaspoon Pepper
cup Milk
pound Salmon fillets (red is best)
Boiling salted water to cover
1 pound Frozen puff pastry, thawed

Preparation

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. 8 Serves 4