Sole Wellington

Discussion in 'Food & Cooking' started by ndesign33, Dec 10, 2012.

  1. ndesign33

    ndesign33

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    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.
     
  2. chefedb

    chefedb

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    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..
     
    Last edited: Dec 10, 2012
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Hey Chef Ed why panko crumbs?
     
  4. chefedb

    chefedb

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    My preference, I like them better then the dry bread crumbs not as grainy
     
  5. ndesign33

    ndesign33

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    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.
     
  6. tad274

    tad274

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    I believe that the article you are referring to is from "Bon Appetit 1982, pg 8. Check it out and let me know.
     
  7. ndesign33

    ndesign33

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    I can't seem to find it online. Do you happen to have the recipe? I'd truly love it.
     
  8. tad274

    tad274

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    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.
     
  9. tad274

    tad274

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    Oh by the way I made that last night...............
     
  10. ndesign33

    ndesign33

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    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.
     
  11. berndy

    berndy

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