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Cook Your Catch: Trout or Salmon Wellington

Cook Your Catch: Trout or Salmon Wellington

Phil Cross brings you another tasty trout dish to try this autumn… Trout with Chermoula.

Phil Cross brings you another tasty trout dish to try this season…
This dish creates an amazing centrepiece for those large social gatherings and is delicious, served hot or cold. It’s an ideal recipe to enjoy those large trout or salmon (but no good for the one that got away!).

Ingredients (serves ten):

• 1 x 4lb (900g) trout filleted, skinned and boned
• ½ fish stock cube
• 500ml of boiled water
• 100g of easy cook long grain rice
• Knob of butter
• 100g of chestnut mushrooms, chopped
• 1 egg beaten
• 200g cooked peeled prawns drained
• 2 tbsp each of chopped fresh dill / parsley and chives
• Grated zest of 1 lemon
• 1 tsp lemon juice
• 100g baby spinach leaves
• Flaked sea salt and ground black pepper

For the pastry
• 2 x 500g blocks of ready made puff pastry
• Plain flour for rolling and a beaten egg for glazing

Method:

  • Dissolve the stock cube into the 500ml of boiled water, then pour into a saucepan and bring to the boil. Stir in the rice, return to the boil and cook for five minutes. Drain in a sieve and leave to cool, stirring the rice occasionally with a fork.
  • Melt the butter in a small saucepan and fry the mushrooms over a high heat for four minutes until brown, then leave to cool.
  • To create the filling stir together the cooled rice, mushrooms, egg, prawns, herbs, lemon zest and juice in a large bowl. Season to taste, then mix together well.
  • Roll out the puff pastry on a floured surface to form two rectangular sheets, at least 5cm larger than you fillets. Place one sheet on a large baking tray lined with baking parchment.
  • Place a layer of spinach leaves down the centre of the pastry sheet and place a fillet on top. Spread the stuffing mixture over the fillet and place the other fillet on top.
  • Scatter the rest of the spinach leaves on top and around the sides and brush the pastry edge with beaten egg. Place the other sheet of pastry on top pressing the pastry together firmly to close the parcel. Trim away any excess and with the off cuttings you can decorate the parcel with small shaped fish. Cut a couple of steam holes into the top.
  • Preheat the oven to 200c/Fan 180c/Gas 6. Brush the parcel with beaten egg and place in the oven for 45-55 minutes until golden brown. Serve with salad or a selection of veg.

Cooks Tips

  • You can prepare the Wellington at least 8 hrs in advance of baking, Cover and place in the fridge.
  • If your pastry starts to brown before reaching the cooking time, cover loosely with tinfoil
  • Did you know oily fish such as trout and salmon have a plentiful supply of brain fortifying omega 3 fats. Delicate cooking methods such as baking best preserve these oils
  • Ideal with a chilled white wine or very lightly chilled red.

Phil Cross

Phil Cross was brought up in rural south Leicestershire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realised it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis.

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