This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

Two mouthwatering and delicious recipies for the making from the kitchens of  chrismukkah For your convenience we have put both recipies together however see the links if you wish to view them separately.

The Background image is off the Bearnaise sauce that you will need to make the Salmon Wellington.

Please fave and comment on the original submission here:
Bear-naise sauce: http://www.furaffinity.net/view/5098277/
and the Salmon Wellington: http://www.furaffinity.net/view/5098471/

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Bearnaise Sauce

This will go with the next dish that Im going to submit, so here goes!

Taken from AllRecipes.com, "Matthew's Bearnaise Sauce"

Ingredients:

*optional

1/4 cup white wine vinegar (didnt have, used regular white vinegar)
1/4 cup dry white wine
1 tablespoon chopped shallot
* 1/2 teaspoon herbes de provence
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 egg yolks
1/2 cup hot melted butter (I used unsalted)
2 slices Meyer lemon- juiced, plus a little zest*

To make:

Combine the vinegar, wine, shallots, herbs, and salt and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into large bowl and set aside.

Bring several inches of water to a boil in a saucepan over high heat, the reduce heat to the ABSOLUTELY LOWEST SIMMER your burner can do. Let it cool (or go to lukewarm) then whisk in the egg yolks along with the vinegar reduction. If the heat is still too high all youll get is egg drop soup!! XD

Slowly pour in the butter into the egg yolk mixture while continuing to whisk vigorously. Add in the lemon juice and zest. then add salt and pepper to taste- if its still a bit too sour add a bit more salt and certainly water (a bit at a time) if it gets too thick.

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Pink...Salmon Wellington with Duxelles
(Please note:Marked Adult due to use of alcohol in below recipie.)

The sauce is here of course: http://www.furaffinity.net/view/5098277/

And its a bit of prep (you are talking about two separate recipes put together) but its SO FREAKING GOOD!

for the Duxelles- the recipe comes from Cooking Light magazine :3

*optional

10 3/4 sliced mushrooms, chopped finely
1 tablespoon olive oil
3/4 cup minced onion
1/2 cup minced leek (I used 1 shallot instead)
2 garlic cloves, minced
1/2 cup minced fresh parsley
3 tablespoons minced fresh chives
3/4 teaspoon salt
1/4 teaspoon pepper
* 1/2 teaspoon capers
* 1/2 teaspoon herbes de provence
* 1/3 cup white wine

Chop the mushrooms finely, along with the onions, shallots, garlic and leeks. Toss into a bowl and add the salt and pepper, along with the herbes.
Pour in the wine, and let the mushroom mix marinade overnight.

Then all you need for the Salmon Wellington:

Preheat oven to 425 degrees...then get-

1 package frozen puff pastry (2 sheets) thawed
4 3/4 inch thick skinless salmon fillets (I got them already cut and frozen from my local grocery store)
salt and pepper
olive oil (which I basted the pastry inside and out)

When you have the fillets thawed and out of the package- get a big cookie sheet or similar pan- get some parchment paper right over it- and then open up and cut strips of the pastry, so that they cover the fillets....of course, youre free to season the fish and then coat the pastry!

Meanwhile- In a small saucepan- put in the marinated mushrooms, and cook on medium high for about 15 to 20 minutes, or at least until most of the liquid is cooked out. Once that is done-

~ Pastry is placed on the parchment
~ Salmon is then salted and peppered
~ Spoon the slightly cooled duxelle mixture on top of the salmon
~ Cover the salmon and mushrooms with the other side of the puff pastry (coat with olive oil on the top, I found that gave it a nice sheen)

Bake for about 20 minutes or until golden brown...I found that with my oven I needed a bit longer (about 15 extra minutes) but once this was fully cooked- just cover with the sauce and serve with wild rice and some kind of veggie :3

Enjoy :)


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Please fave and comment on the original submission here:
Bear-naise sauce: http://www.furaffinity.net/view/5098277/
and the Salmon Wellington: http://www.furaffinity.net/view/5098471/