*Frozen* Ocean Trout Wellington With Baby Spinach & Mushrooms
Puff Fiction’s flavoursome Ocean Trout Wellington by Chef François are made with Petuna Ocean Trout, baby spinach, mushrooms and wrapped in puff pastry.
Ingredients: Petuna Ocean Trout, Baby Spinach, Mushroom, Butter, Flour, Egg, Garlic, Shallots, Thyme, Tarragon, Lemon Zest
This dish is best served medium-rare, here are the steps:
Step 1: Preheat your oven at 200˚C (convection) 220˚C (non convection) for at least 10 mins
Step 2: Remove plastic wrapping from Trout Wellington and put FROZEN in oven for 40mins
Step 3: Increase the oven temperature by 30˚C and bake for another 5 mins, the crust should be crispy by now.
Step 4: Allow to rest for 10-15 mins before slicing
Step 5: Warm up the red wine jus in a saucepan with a touch of water
You Want It More Rare
Decrease step 2 by 5 mins
You Want It More Cooked
Increase step 2 by 5-10 mins