Haddock & Spinach Beef Wellington
This is a twist on the famous English dish, which is always once to impress. This recipe uses fresh haddock, but salmon is excellent too.
- Pre-heat oven to 220 degrees Celsius / gas mark 7 / 200 degrees Celsius fan assisted ovens.
- Melt butter into a frying pan and cook onion for 2 -3 minutes, then add spinach leaves and cook briskly for a further 3-4 minutes or until the leaves wilt. Remove from heat and squeeze away any excess moisture and season with nutmeg, salt and pepper.
- Roll out pastry to a 35x30cm rectangle. Place one fish fillet in the centre of the pastry. Cover with half the spinach mixture and spoon over the Chesswood creamed mushrooms, add the remaining spinach mixture on top with the other fillet. Trim the pastry to allow a good 10cm border. Brush the edges of the pastry with the beaten egg and neatly wrap the pastry around the fish like a parcel.
- Place on a damp baking sheet, seal side down. Bruch with beaten egg and decorate with pastry trimmings. Bake for 25 to 30 minutes or until golden brown.
Ready in: 45 minutes
- 25g butter
- 1 small onion (finely chopped)
- 300g spinach leaves
- Pinch of fresh nutmeg,
- 2 large skinless fillets of haddock
- 200g pot of Chesswood creamed mushrooms
- 350g of ready made puff pastry
- 1 beaten egg to glaze
- Salt and pepper to season.