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Sole Wellington

post #1 of 11
Thread Starter 

About 25 years ago I found a wondeful recipe in Gourmet Mag. for Sole Wellington, using langostinos, shallots, and cream (and I don't remember what else) for stuffing. I lost the recipe during our recent renovation and I'd love to make it for our New Year's Eve dinner party. Any ideas would be greatly appreciated.

post #2 of 11

Try this  shrimp or lango.or crab. 1 egg, old bay seasoning, celery cut fine dice , shallot minced some garlic . panko crumbs, butter,garlic

some sherry  some shrimp or lobster stock., a squeeze of lemon

Saute shallot and celery with a tad of garlic, add shrimp or lob or crab or all in butter ,add sherry cook a bit more.

Place in a ss mixing bowl

add panko. crumbs beaten egg, old bay seasoning , and enough stock to hold together.  correct seasoning

\Cut puff pastry in 5 inch  square, roll a little with a pin put  fish in center(I use 4 ounce piece  then a scoop of stuffing fold over dough and seal brush with beaten egg and bake at abot 375  400 till golden brown Some guys put pieces of white of leek over stuffing..  Puff  pastry can be cut in shape of a fish if you want to get fancy serve with a Newburg or Nantua sauce under it or on the side..

 

Great part of serving anything Wellington is you use fewer ounce protein portion. 4 ounce instead  of 5 or 6. Be it fish or chicken/ Filet Miignon I use 5 ounce filet.. Can be made and frozen and baked frozen..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 11

Hey Chef Ed why panko crumbs?

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #4 of 11

My preference, I like them better then the dry bread crumbs not as grainy

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 11
Thread Starter 

Thanks, Ed. Sounds good to me. I do remember that the original had no crumbs. When I first made it, being a typical Ugly American, I used 7 oz. instead of 4, and overstufffed them.  After all, too much is just about enough. They were gorgeous when I put them in the oven. I even cut out a little fish for the top of the pastry. When they were done, they were the size of a 10" plate! There was no room for anything else. My guests and I laughed so hard that they couldn't finish it.

post #6 of 11

I believe that the article you are referring to is from "Bon Appetit 1982, pg 8. Check it out and let me know.

post #7 of 11
Thread Starter 

I can't seem to find it online. Do you happen to have the recipe? I'd truly love it.

post #8 of 11

Sole Wellington

 

from bon appétit 9/82 page 8

six servings

ingredients:

2 tablespoons butter

one 1/4 cups sliced mushrooms

1/2 cup diced shallots

six green onions chopped

1/2 cup dry white wine

2 cups cooked tiny shrimp

1/3 cup chopped fresh cilantro

1/2 cup whipping cream

2 teaspoons beurre menure (1 teaspoon butter mixed with 1 teaspoon flour)

salt and freshly ground pepper

six filet of sole (5 to 6 ounces each) skinned. 6-6 inch squares puff pastry (1/8 inch to 1/4 inch

thick)

one egg beaten

béarnaise sauce recipe to follow

preparation

line baking pan with parchment paper. Butter paper. Melt 2 tablespoons of butter in

medium saucepan over medium-high heat. Add mushrooms shallots and green onion and

sauté 6 to 7 minutes. Add wine and increase heat to high. Cook stirring frequently until

mixture is reduced to about 3 tablespoons. About 3 to 4 minutes. Add shrimp and cilantro

and cook stirring frequently 1 to 2 minutes. Reduce heat and blend in cream. Gradually

add beurre menure stirring until thickened. Season Tuesday taste with salt and pepper.

Remove from heat and set aside to cool. Preheat oven to three 75°F. Spoon 3 1/2 to 4

ounces of filling over each filet. Rollup securely. Set in the center of the pastry squares

and fold the pastry over the fish envelope style. Based edges with beaten egg to seal.

Brush pastry with remaining egg. Transfer to prepared pan and bake until pastry golden

brown about 20 to 30 minutes. Serve immediately with béarnaise sauce.

post #9 of 11

Oh by the way I made that last night...............

post #10 of 11
Thread Starter 

I'm sure it was a hit. Thanks so much. It sounds familiar, but the original recipe called for langostinos. That much I remember. I ended up making it that way and it was yum. TG, I can improvise. I did make a wine cream sauce which I passed. I noticed that the women didn't take any, and many of the men didn't either. So next time, I won't make myself crazy worrying about making the sauce beforehand and holding it. It was delicious w/o it.

post #11 of 11

I have seen the same recipe where it called for a sauce Mousseline instead of the Bearnaise

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
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