Trout Wellington

Serves 6

This is a lovley way to serve trout. It looks so… expensive restaurant food.

  •  3 sheets  frozen puff pastry. thawed
  • 6 x 6 oz trout fillets, all bones removed (make sure)
  • thick teriyaki sauce, enough to cover the fillets
  • 4 tbsp. chopped fresh tarragon
  • 1 beaten egg – for pastry wash

Preheat oven to 425 degrees.  Roll out pastry to about  12 inch square, then cut each one in half, forming 6 rectangles.

Place one fillet in the center of each rectangle and brush with the teriyaki sauce and sprinkle a bit of tarragon on each one.

Brush edges of the pastry with the egg wash and fold the pastry over each fillet and roll up.  Seal the edges and, after placing on a parchment lined baking sheet, brush with the egg wash.

Bake until the pastry is a beautiful golden brown- which may take 20 minutes.  Remove from heat and let stand about 10 minutes.  While resting the trout, start making the Bernaise sauce.


Bernaise Sauce

  • 3 tbsp. white vinegar
  • 3 tbsp. white wine
  • 10 peppercorns, crushed
  • 2 tbsp. finely chopped shallots
  • 1 tbsp. dried tarragon, chopped
  • 1 tbsp. water
  • 1 cup butter, melted
  • 3 egg yolks
  • 1 tsp. chopped fresh parsley

Combine the vinegar, wine, peppercorns, shallots and tarragon.  Bring to a boil and reduce to 1 tbsp. Add 1 tbsp. water.

Combine the reduced liquid and egg yolks in a metal bowl, over simmering water.  Whisk this until frothy and, in a steady stream, add the butter, whisking until it becomes thick.  Salt and pepper to taste and strain through a chinois.

Serve with a bunch of asparagus spears and a glass of nice white wine. Ahh! Who could ask for more?


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