Catch & Cook
Trout Wellington
My first recipe is a twist on an old classic – a Trout Wellington. Not only did I catch this trout, but it made front cover of Asutralia’s Fishing Monthly magazine, and we enjoyed a delicious meal to celebrate!
Ingredients
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
MEthod
Season the fish with salt and pepper and set aside.
- 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.
- Once the cheese has softened, stir through the sumac.
- Add in the spinach and mix well until the leaves have wilted and are well combined. Remove from heat and allow to cool.
- 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.
- Place your fish on top of the mix and brush the edges of the pastry with the egg.
- 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.
- Transfer to a lined baking tray.
- Make a criss-cross pattern across the top of the wellington using a sharp knife.
- Brush the egg over the top of the pastry.
- Bake in a pre-heated oven at 220 degrees for 25-35 min.
Tip- Salmon is a great substitute for this dish.
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