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Fish Wellington

Fish Wellington

Great for a dinner party, as you can have it all ready to hit the oven. If the fish is all the same size, the cooking will be even. Thinner fillets, use filo. Butter in between layers of filo and roll into a parcel.

Ready in: 2 hours 45 minutes plus overnight in fridge

Serves: 6

Complexity: Easy

kcal: 481

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Ingredients

1 trout or salmon fillet, skinned and pin-boned
4 nori sheets
Flour, for dusting
Mushroom & Lentil Purée:-
150 g ghee
1kg field mushrooms, coarsely chopped
100 g butter, coarsely chopped
1 onion, finely chopped
SIDS SALT & PEPPER to taste
6 garlic cloves, finely chopped
1⁄2 tbsp finely chopped thyme
125 g cooked black lentils, strained
Egg Wash:-
2 whole eggs
1 egg yolk
1 tbsp white sesame seeds

Directions

For the mushrooms, heat 75 g of ghee in a large pot over a medium heat and cook the mushrooms in two batches until golden – around 10-12 minutes each batch. Add all the fried mushrooms back to the pot, then turn the heat up high. Add the butter, onion, garlic and thyme and sauté for 10 minutes until tender and the mushrooms have little to no moisture left. Season with SIDS SALT & PEPPER to taste, then pulse in a food processor until finely chopped. Add the lentils and stir to combine. Cool.
To assemble, cut the trout fillet in half widthways, then pick the tail half up and position it on top of the other half, ensuring the loin side sits in line with the belly side, so it creates a seamless appearance.
Place a large square of cling film on the work surface, then arrange the nori sheets on top so they overlap, forming a square. Spoon the mushroom and lentil purée onto the nori and spread it out. Position the fillet on top, then pick up the cling film that is closest to you to bring the nori and mushroom purée up over the fillets, forming a log. The purée should completely enclose the fillet. Tie off the cling film at both ends and chill overnight.
The next day, mix all the egg wash ingredients together in a bowl. Roll out a large square of the very chilled pastry that exceeds both the width and height of the log on a lightly floured surface.
Cut the cling film from the outside of the trout and position the fish in the centre of the pastry. Brush all corners of the pastry with egg wash and roll up over the log. Trim off any excess pastry and brush with more egg wash. Chill for at least 1 hour.
Preheat the oven 200°C. Brush more egg wash over the Wellington and season lightly with sea salt. Bake for 20-25 minutes until brown and the interior temperature has reached 48°C on a cook's digital thermometer.
Leave to rest for 10 minutes, then carve the Wellington into 6 even slices and serve with good crunchy salad leaves.