Easy Halibut Wellington
|Chopped fresh mushrooms/Null||1 Cup (16 tbs) (Null)|
|Green onion/Null||1 , sliced (Null)|
|Butter/Margarine||1 Tablespoon (Null)|
|Egg yolk/Null||1 , beaten (Null)|
|Dried dill weed/Null||1⁄4 Teaspoon (Null)|
|Salt/Null||1 Dash (Null)|
|Pepper/Null||1 Dash (Null)|
|Halibut steaks/Shark / swordfish steaks||4 (Cut 1 Inch Thick)|
|Refrigerated crescent rolls/Null||8 Ounce (1 Package)|
|Egg white/Null||1 , slightly beaten (Null)|
For filling, in a small saucepan cook mushrooms and green onion in butter or margarine for 4 to 5 minutes or till vegetables are tender, stirring constantly.
Remove from heat and cool slightly.
Stir in egg yolk, dill weed, salt, and pepper.
Remove skin and bones from fish.
In a medium skillet bring 1/2 cup water just to boiling.
Carefully add fish.
Return just to boiling, and then reduce the heat.
Cover and simmer gently for 6 minutes (fish will not be done).
Remove fish from water.
Pat fish dry with paper towels.
Unroll crescent rolls.
Seal perforations to form 4 rectangles.
On a lightly floured surface roll each into a rectangle about 2 inches longer and 2 inches wider than the steaks.
To assemble, place fish in a greased shallow baking pan.
Spoon the mushroom filling on top.
Then top with the pastry rectangles, tucking the pastry edges under about 1/2 inch.
Brush with egg white.
Bake in a 425° oven about 10 minutes or till pastry is golden brown and fish is done.