Fish Wellington Recipes

FISH WELLINGTON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Slice cod fillet in half horizontally to yield 2 thin slices; set aside.
• In a skillet over medium heat, melt butter. Stir in onion and mushrooms, and cook until softened, 3-5 minutes. Season with salt and pepper; set aside to cool slightly.
• In a medium bowl, blend the pate and cream. Mix in onions and mushrooms.
• On a lightly floured surface, roll out the pastry to make 12x14 inch rectangle. Place 1 slice of the cod fillet in the center of the rectangle. Spread with 1/2 the pate mixture and layer with the other piece of fillet. Spread remaining pate mixture on top. Fold pastry edges over the filling towards the center, and seal with egg. Brush pastry on all sides with egg.
• Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.

SALMON WELLINGTON

Steps:

• Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
• Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.
• Cut pastries into thirds. Place sauce and pastries on 4 plates.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

MONKFISH WELLINGTON

Steps:

• Dust the monkfish in the seasoned flour.
• Heat the butter in a frying pan and fry the monkfish for one minute on each side, or until golden-brown on both sides. Remove from the pan and set aside to cool.
• Meanwhile, for the Pate, blend the smoked salmon, cream cheese, cream, lemon juice and seasoning in a food processor to a puree. Fold in the capers.
• Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
• Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
• Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
• By Simon Rimmer from Something for the Weekend

FISH WELLINGTON

Steps:

• Preheat oven.
• Roll out Shortcrust pastry.
• Add fish pie Ingredients and then mix them.
• Transfer fish pie Ingredients to glass bowl.
• Place Shortcrust pastry on top of fish pie Ingredients.
• Transfer fish pie into oven.
• Take fish pie out of oven.
• Enjoy!