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Salmon Wellington
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4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough
Brown salmon quickly on both sides in
hot oil. Let cool. Coat salmon
with
duxelle. Roll dough to a square, 4 x
5 inch, about 1/8 inch thick. Wrap
dough around fish, which is covered
with duxelle. Refrigerate over an
hour
then brush with egg wash. Cooking
time is 15 minutes in the oven at
425
degrees, or until golden brown.
CEE AAC Phoenix Country Club
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