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- Dish type
- Pies and tarts
- Puff pastry
This recipe makes a lighter and just-as-delicious alternative to the classic beef Wellington. Simply serve with new potatoes and salad for a lovely meal.
47 people made this
- 1 (450g) fillet cod
- 50g butter
- 2 tablespoons chopped onion
- 200g fresh mushrooms, chopped
- salt and black pepper to taste
- 120g smoked salmon pate
- 2 tablespoons double cream
- 1 sheet puff pastry
- 1 egg, beaten
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Preheat oven to 220 C / Gas 7. Slice cod fillet in half horizontally to yield 2 thin slices; set aside.
- In a frying pan 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 30x35cm rectangle. Place 1 slice of the cod fillet in the centre 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 centre, and seal with egg. Brush pastry on all sides with egg.
- Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Reviews & ratingsAverage global rating:(15)
Reviews in English (11)
Awesome! Delicate and tasty.-14 Aug 2010
I tried this the other night, and it came pretty good but not at all the way it was intended. First of all, I don't think the author of this recipe could have possibly meant 1 sheet of puff pastry. I use Pepperidge Farm puff pastry and one sheet of that will NOT roll out that much. Maybe pie crust or phyllo? My pate-mushroom mixture just went all wet, so I don't think rolling it up like a wellington would have been so successful anyway. I wound up putting the fish in a 11x7 pan, topping it with the pate-mushroom mix and the puff pastry on top of that. It tasted great, and even reheated well, but it was a fussy recipe for what you wind up with IMHO. I probably won't make it again for that reason.-24 May 2006
this recipe is great the flavour is really good. I've seen the other reveiw and the problen she had was not cooking all the liquid out of the mushrooms enough is all-10 Jun 2008