Fish Wellington

Fish Wellington

BETHHOCKLEY

"Delicious fish alternative to Beef Wellington. Cod, mushrooms, and smoked salmon pate wrapped in puff pastry. Makes a lovely meal with new potatoes and salad."
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Ingredients

55 m servings 602 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Slice cod fillet in half horizontally to yield 2 thin slices; set aside.
  2. 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.
  3. In a medium bowl, blend the pate and cream. Mix in onions and mushrooms.
  4. 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.
  5. Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.

Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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

Most helpful critical review

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 pas...

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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 pas...

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

We could not find any salmon pate, so we just bought some chunked, bagged salmon and added it. I eventually want to try it with the pate, but as it was...it was delicious. We will definitely b...

very good. After reviews I used a pouch of salmon in place of the pate. I used Tilapia (had it on hand). Everyone enjoyed it.

Pretty good. Nice presentation. Mixed reviews among my 4 kids and hubby. Next time I will try with a few changes as the salmon pate was a little overpowering for my family's taste. This reci...

Don't like smoked salmon? Me either, but the modification I found made a yummy dish. While trying to find the pate and discovering the cost vs. how much I needed, decided to taste some aged ch...

This was excellent! I did vary from the measurements but not the ingedients and I found this to be fantastic! I will be making this again. Mine could have easily fed 6 people.

Absolutely delicious

I thought this recipe was pretty good. It was easy to make and looked great - the puff pastry I bought was the perfect size, and the egg wash on top gave it a nice golden crust. I thought the ...

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