Trout Wellington

Serves 4 – 6

• 600 g fillet trout
• Salt and pepper
• ½ red onion – diced
• 250g cream cheese- chopped
• 4 cups baby spinach leaves
• 1 tbsp sumac
• 1 egg- whisked
• 2 sheets puff pastry

Season the fish with salt and pepper and set aside.

1. Heat the oil in a hot pan, and sauté the onion till soft, turn the heat down to medium and add in the cream cheese.
2. Once the cheese has softened, stir through the sumac.
3. Add in the spinach and mix well until the leaves have wilted and are well combined. Remove from heat and allow to cool.
4. Placing one sheet of pastry on a flat surface, spoon the spinach mix onto the middle and spread out so that is approximately the same size as your fish. Ensure there is a good 5cm margin within the pastry.
5. Place your fish on top of the mix and brush the edges of the pastry with the egg.
6. Cover with the top sheet of pastry and crease the edges together, pushing out any trapped air. Fold the edges to seal the pastry together.
7. Transfer to a lined baking tray.
8. Make a criss-cross pattern across the top of the wellington using a sharp knife.
9. Brush the egg over the top of the pastry.
10. Bake in a pre-heated oven at 220 degrees for 25-35 min.

Tip- Salmon is a great substitute for this dish.