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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Feb. 6, 2008 / 1 Adar I 5768

No beef with these Wellingtons

By Jim Coleman and Candace Hagan


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http://www.JewishWorldReview.com | (MCT) Beef Wellington is named in honor of the Duke of Wellington winning the Battle of Waterloo in 1815. He probably would have considered Salmon Wellington some kind of French culinary conspiracy.


Actually, it makes a beautiful presentation for a dinner party. Here are two versions. Enjoy!


SALMON WELLINGTON


  • 6 tablespoons butter

  • 1 cup button mushrooms finely chopped in a food processor or by hand

  • 3 leeks, washed and sliced

  • 1 red onion, finely sliced

  • 3 tablespoons chopped fresh tarragon

  • 1/2 cup white wine

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 2 puff pastry sheets, thawed

  • Flour

  • 1 egg plus 2 teaspoons water

  • One 3-pound salmon fillet, skin removed

  • Dijon Whipped Cream (recipe follows)


Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the mushrooms, leeks and red onion and saute until the mixture is soft, about 8 minutes.


Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt, pepper and tarragon, then remove from the heat and set aside. Let cool before using.


Combine egg and water to make egg wash. Unfold a pastry sheet and lay it on a lightly floured surface. Brush an edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon.


Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan.


Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream. Serves 6.



DIJON WHIPPED CREAM


  • 1 cup heavy cream

  • 1 1/2 tablespoons Dijon mustard

  • 1/2 tablespoon chopped fresh tarragon and dill (combined)

  • 1 teaspoon salt

  • 1/2 teaspoon white pepper


Pour the cream into a chilled, stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, tarragon, dill, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.


SALMON WELLINGTON

  • 4 sheets frozen puff pastry, thawed

  • Flour

  • 8 6-ounce skinless salmon fillets

  • Kosher salt and freshly ground Black pepper to taste

  • 2 tablespoons minced shallots

  • 2 tablespoons chopped fresh tarragon

  • 1 tablespoon chopped fresh dill

  • 3 eggs, beaten

  • 1/2 cup dry white wine

  • 1/3 cup rice wine vinegar

  • 1/2 cup heavy cream

  • 1/2 tablespoon minced shallots

  • 1/2 cup chilled butter, diced


Preheat oven to 425 degrees. Roll out each pastry sheet on a lightly floured surface to 12-inch squares. Cut each in half, and half again, to make 8 rectangles.

Put a salmon fillet in the center of each rectangle. Sprinkle with salt, pepper, a bit of shallot, tarragon and dill. Brush edges with the egg. Fold up to enclose the fillet and seal the edges. Place on baking sheet, seam side down.

Brush pastries with beaten egg (for glaze) and bake until the dough is golden brown, about 20 minutes. (Mine were a bit larger and took about 28 minutes.) Remove from the oven and let stand 10 minutes.

Meanwhile, boil the wine, vinegar, cream and remaining shallots in a heavy saucepan until reduced to about a third of a cup. Remove pan from heat.

Add butter a piece at a time, whisking until melted before adding the next piece. Whisk in remaining tarragon. Season with salt and pepper.

Cut pastries into thirds. Spoon sauce over and serve. Serves 8.

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© 2008, Philadelphia Daily News Distributed by McClatchy-Tribune Information Services