Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.
6 5"x5" squares of flaky dough
1 onion, diced
1 (12 oz) pkg green cabbage
4 oz fresh mushrooms, peeled sliced and stem removed
1 tsp soy sauce
1 tsp sugar
6 salmon fillets, skinned
1 tsp teriyaki sauce
Place fish and teriyaki sauce in a zip lock bag. Let marinate for 2-3 hours.
Saute onion for 5 minutes until soft. Add cabbage. Continue to saute for 30 minutes. (Add a bit of water if necissary.) Add mushrooms and cook for 7 minutes. Add sugar and soy sauce and let cook for an additinal 5 minutes.
Spoon one tablespoon of vegetable mixture onto the center of each dough square. Place fish fillet over sharp knife, cut slits on both sides of dough 1 inch deep, leaving 3/4 inch between slits.
Place strips on a slightly downward angle, across the filling, alternating from right and left, for braided effect. Make sure that each strip of dough is covered by the next strip, so that the braid does not open during baking.
Brush with beaten egg. Bake covered at 350F for 30 minutes and uncover for 12 minutes, or until golden.
Serving Suggestion: Choose a round ruffled lettuce leaf for each portion. Place braided wellington in the center of each lettuce. Combine 1 T. driained prepared horseradish adn 1/4 cup mayonnaise. Pour into bag. Cut a small hole and drizzle dip around plate. Garnish iwth sliced lemon.