Recipe(tried): Salmon Wellington ...

Since I found myself away from my companion, our home and a Holiday meal on Thanksgiving. I decided we would celebrate on Friday. We have a tradition of "Fish on Friday" ( I guess to be more accurate it's more like Seafood on Friday). In anycase, I was trying to come up with something special. I ended up making Salmon Wellington, pencil thin greenbeans (al dente), all served with an Orange ginger Hollandaise.

VERY RICH...but when you have as much as I have to be THANKFUL for...it seems SENSIBLE !!!

Happy THANKSGIVING everyone!!!

* Exported from MasterCook *

Salmon Wellington

Recipe By : Inspired by Bon Appetite recipe September 1999
Serving Size : 4 Preparation Time :0:40
Categories : Fish Pies & Pastry
Seafood

Amount Measure Ingredient -- Preparation Method
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17 ounces frozen puff pastry (2 sheets)= one box -- thawed
4 6 ounce skinless salmon fillets--- -- 3/4 inch thick
3 tablespoons chives -- snipped finely
salt and pepper -- to taste
1 large egg -- beaten (for glaze)

1. Preheat oven to 425 degrees F. Roll out each pastry sheet on lightly floured surface. Until you have a 12 inch square. Cut each in half, forming four (12x6) inch rectangles.

2. Place 1 salmon fillet in the center of each rectangle, about 3 inches in from---and parallel to the short edge. Sprinkle each fillet with salt, pepper and chives.

3. Brush the edges of the the rectangles with some of the beaten egg "glaze". Then fold the long sides of the pastry over the fillets. Next fold the short edge of pastry over the fillets and roll up pastry, enclosing the fillets. Seal the edges of pastry.

4. Place the pastries, seam side down, on a baking sheet. Brush with glaze.

5. Bake pastries until the dough is golden brown, about 20 minutes. Remove from the oven; let stand for 10 minutes. - - - - - - - - - - - - - - - - - -

Serving Ideas : Orange Ginger Hollandaise

* Exported from MasterCook *

Orange Ginger Holladaise

Recipe By : Joel La Force
Serving Size : 4 Preparation Time :0:30
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
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5 pieces fresh ginger---peeled and cut into rounds -- the size of quarters
2 cups fresh squeezed orange juice
1 cup unsalted butter (2 sticks) -- melted
6 large egg yolks
pinch cayenne
1/2 teaspoon salt
1 tablespoon orange zest

1. Place the orange juice and the pieces of fresh ginger into a saucepan, and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, about 15 minutes. Then carefully strain off the ginger pieces. You will have about 1/4 cup of liquid when reduced properly.

2. Next completely melt the butter until bubbling. You may do this in a small saucepan on the stove top...or you may accomplish this by placing the butter sticks into a microwave save cup...and heat on HI.

3. Finally place the egg yolks in a food processor and process for a few seconds. With the motor running...add the orange ginger syrup, cayenne and salt.

4. Slowly add the melted butter in a thin stream. Process a few more seconds, until thick. Stir in the orange zest and taste for balance. Serve

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Serving Ideas : Great over fish...or vegetables