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.
Nutrition Facts : Calories 602.3 calories, Carbohydrate 30.3 g, Cholesterol 137.9 mg, Fat 40.6 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 15.4 g, Sodium 382.1 mg, Sugar 1.6 g
SALMON WELLINGTON
Categories Fish Bake Salmon Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
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
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
MONKFISH WELLINGTON
Try these individual parcels of pastry-wrapped monkfish for a smart dinner party.
Provided by johnfrw
Time 1h
Yield Serves 4
Number Of Ingredients 0
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
Shortcrust pastry instead of potatoes
Provided by laila abdoolla
Time 1h
Yield Serves 4
Number Of Ingredients 0
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!
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FISH WELLINGTON RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
- Melt the butter in a saucepan, add the sliced onion and stir to coat. Cover and cook over low heat, stirring occasionally, for 15 minutes. Uncover and cook, stirring, for 15 minutes, or until the onion is very soft and lightly browned. Cool, then season with salt and pepper, to taste.
- Rub one side of each fillet with paprika. Place one on top of the other, with the paprika on the outside. If the fillets have a thin and a thick end, sandwich together so the thickness is even along the length (thin ends on top of thick ends).
- Cut the red peppers into quarters, remove the seeds and membrane and cook, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel. Place the eggplant on a greased baking tray and brush with oil. Sprinkle with salt and pepper. Grill until golden, then turn to brown the other side.
- Preheat the oven to hot 220°C (425°F/Gas 7). Roll the pastry out on a floured surface until large enough to enclose the fish, about 35 × 25 cm (14 × 10 inches). The pastry size and shape will be determined by the fish. Sprinkle the breadcrumbs lengthways along the centre of the pastry and place the fish over the breadcrumbs. Top with the onion, then an overlapping layer of red pepper, followed by an overlapping layer of eggplant.
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- For the mushrooms, heat 2 ¾ oz ghee in a large pot over a medium heat and cook the mushrooms in two batches until golden, about 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 salt to taste, then pulse in a food processor until finely chopped. Drain any excess fat or moisture from the mushroom mix, add the lentils and stir to combine. Cool.
- To assemble, cut the salmon 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 plastic wrap on the work surface, then arrange the nori sheets on top so they overlap, forming a square. Spoon the mushroom and lentil puree onto the nori and spread it out. Position the fillet on top, then pick up the plastic wrap that is closest to you to bring the nori and mushroom puree up over the fillets, forming a log. The puree should completely enclose the fillet. Tie off the plastic wrap 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 salmon log on a lightly floured work surface.
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