Recipes from the Florida Keys

	Thanks to Mike McCoy for contributing this delicious recipe – a variation on Beef Wellington. Mike makes his home in Trenton, NJ. He’s the cook at a local college sorority. Mike says, "I cook for 44 ‘girls’ and only six are members of the royal family." When he stays at Captain Pip’s he treats everyone to grilled pork roll sandwiches for lunch.
Salmon Wellington
5 six-ounce boneless salmon fillets (can substitute any fish) Puff pastry (comes frozen – thaw it) ½ lb. Mushrooms (chopped) ¼ lb. Lump crabmeat 2 tbls. Butter 1 tbls. Crushed garlic ¼ cup white wine juice ½ lemon 1 carrot 2 celery stalks 1 onion	Cut up carrot, celery and onion coarsely and put into pot of water. Let it come to boil. In frying pan, melt butter and add chopped mushrooms and crabmeat. Sauté and add white wine, garlic and lemon juice. Let it boil down Add salmon to pot of boiling water and poach for 30-45 seconds Remove salmon and place on piece of puff pastry Strain mushroom/crab meat mix a little and add to top of salmon Wrap in puff pastry and baste with butter Place is 350 degree oven for approximately 10-15 minutes or until pastry puffs up and is golden brown Remove and serve with dill sauce. Enjoy!
Dill Sauce
2 tbls. Butter Heavy cream (approximately one cup per serving) 1 tsp. Garlic juice ½ lemon chicken stock/broth – canned ¼ cup 2 tbls. Dill weed	Put all ingredients into pan with butter and bring to a boil Thicken with a little flour or cornstarch Port over salmon puffs