Tag Archives: Mushrooms

Seafood Crepes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photo of seafood crepesLast week when I posted All Purpose Crepes I mentioned Seafood Crepes.  Seafood Crepes is a classic dish especially suited to celebrations or holidays.  At the take out shop we served these on Valentine’s Day for two and we always had more orders than we could fill.

The seafood crepes contain shrimp and scallops.  While bay scallops are ideal because of their small size, it is almost impossible to find them now.  Alternately, cut sea scallops in about four pieces and they will do nicely.  Whole and cut scallops for Seafood Crepes Continue reading

Salmon Wellington with Lemon Asparagus Risotto Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked and cutThe recipe for the Salmon Wellington  is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago.  I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over.  The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting the salmon under it, is inspired.  Being a baker, I love the idea of wrapping anything in dough.  It’s like a surprise package for your mouth!  Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you.  This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.

These are particularly good for entertaining as they must be frozen solid –  so you can make them a month in advance, wrap well and tuck away in the freezer.  By freezing them solid, the salmon won’t  overcook in the time it takes to bake the puff pastry.   It makes a perfect entrée for entertaining.  Thank you Marlene!

I am including the recipe for the Lemon Asparagus Risotto cakes I designed to go with the Salmon Wellington for a completely make ahead entree.

Continue reading