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This recipe is the one that my son requests the most. You could also call this "Salmon Wellington" because the fish wrapped in puff pastry, with a bottom layer of "Duxelles". The mushrooms are cooked with shallots, white wine and cream. I love that filling so much, that I've been known to use it for an appetizer on crackers or puff pastry bites. Sometimes, I make a hollandaise sauce, or just serve it all by itself. Best of all, I can prepare this up to a day ahead, pop it in the oven when my ...