Ocean Trout Wellington

By Andy Cooks · 75 min

Ingredients

Instructions

1. Cut the trout fillet down the centre, then flip the thin end of one piece onto the other so the thickness is even.
2. Season lightly with salt, wrap tightly in clingfilm into a cylinder, and cook in a water circulator at 50°C for 30 minutes.
3. Once cooked, remove it and put it into ice-cold water.
4. For the duxelles, sauté the onion in 1 tablespoon of olive oil. Once translucent, add the diced mushrooms, season with salt and pepper, and cook for 6 to 7 minutes.
5. Deglaze the pan with the brandy and keep cooking until the mixture is dry, roughly 10 to 12 minutes.
6. Strip the kale from its stalks, keeping the leaves in large pieces. Blanch in salted boiling water for 2 minutes, then refresh in ice-cold water and dry very well with a clean tea towel.
7. Lay down a layer of crêpes, spread the mushroom duxelles evenly over them, then add a layer of blanched kale.
8. Unwrap the trout, lightly brush it all over with mustard, and place it on the kale. Wrap the crêpe, kale and mushrooms tightly and evenly around the trout.
9. Wrap tightly in clingfilm and refrigerate for at least 1 hour.
10. Lay one sheet of puff pastry down, remove the clingfilm from the trout and place the trout on the pastry. Add another sheet on top, sealing the edges well with egg.
11. Optionally, add a third sheet of puff pastry as decoration. Brush the whole Wellington with beaten egg and sprinkle with sea salt.
12. Bake in a 180°C fan-forced oven for 25 to 30 minutes, until golden brown.

Summarized from Andy Cooks's video. Watch it for the details.

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OnionEggMushroomPuff pastryKaleTrout