Salmon Wellington

By Grandmax4

Ingredients

• 1 package frozen puff pastry -- thawed
• 1 5 lb salmon -- boned and skinned
• beaten egg for glazing
• 1 pound sole (or other white fish)
• 2 medium eggs
• 1 small onion
• 1 cup parsley sprigs
• salt and pepper
• 1/4 cup whipping cream

Details

Servings 10

Preparation

Step 1

1. For stuffing, place sole, eggs onion and parsely in food processor with salt and pepper and blend until smooth.

2. Add oll out pastry on lightly floured surface until large enough to enclose salmon. Place pastry on a large cookie sheet with a rim.

3. Place one side of the salmon towards one side of the pastry. spread with sole filling, then put other side of the salmon on top.

4. Brush pastry edges with beaten egg. Fold pastry over salmon to completely enclose. Pinch pastry edge to seal. Brush with egg yolk. Cut a few pastry fins out of any remaining pastry for decoration and attach with beaten egg.

5. Bake at 350 for 40-45 minutes. (If pastry browns too quickly, cover with foil.)

6. Serve on a platter garnished with lemon slicess and parsley. Cut into one-inch thick slices and serve with hollandaise sauce.