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Ocean trout and harissa basmati wellington

Name: Ocean trout and harissa basmati wellington
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Ingredients: 2 x 375g packets puff pastry (we used Careme All Butter Puff Pastry), thawed; 2 x 1kg skinless ocean trout fillets, pin-boned; 2 tsp nigella seeds; 1 egg yolk; 2 1/2 cups (300g) cooked basmati rice, cooled; 1/3 cup (80ml) olive oil; 1cm piece ginger (5g), finely grated; 1/2 bunch each coriander and flat-leaf parsley leaves, finely chopped; 1/2 bunch mint leaves, shredded; 2 spring onions, finely chopped; 1/4 cup (45g) harrisa paste; Finely grated zest and juice of 2 lemons

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Ocean trout and harissa basmati wellington

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by Shannon Bennett

Chef

Jan 03, 2017

Bring back the seventies and recreate this festive trout dish. Remember to keep any pastry trimmings as they can be used for dessert.

2 x 375g packets puff pastry (we used Careme All Butter Puff Pastry), thawed
2 x 1kg skinless ocean trout fillets, pin-boned
2 tsp nigella seeds
1 egg yolk

Harissa basmati stuffing

2 1/2 cups (300g) cooked basmati rice, cooled
1/3 cup (80ml) olive oil
1cm piece ginger (5g), finely grated
1/2 bunch each coriander and flat-leaf parsley leaves, finely chopped
1/2 bunch mint leaves, shredded
2 spring onions, finely chopped
1/4 cup (45g) harrisa paste
Finely grated zest and juice of 2 lemons

Method

1.

For the stuffing, combine all ingredients in a bowl. Season and set aside.
2.

Preheat oven to 180°C. Grease and line a large baking tray with baking paper. Roll out 1 sheet of pastry on a lightly floured work surface to a 25cm x 35cm rectangle (you’ll need a 4cm border around the fish, so adjust the pastry size as needed).
3.

Transfer pastry to prepared tray. Pat the fish dry with paper towel, then lay 1 trout fillet in the centre of the pastry.
4.

Top with stuffing and place remaining fillet on top. Lightly beat egg yolk with 2 tsp water, then use to brush edges of pastry.
5.

Roll out the remaining pastry sheet to 5cm wider than the base, then lay over the fish, crimping edges to enclose. Brush generously with egg wash and sprinkle with nigella seeds and a large pinch of salt flakes.
6.

Chill, uncovered, for at least 30 minutes and up to 12 hours to firm up.
7.

Score the top of the pastry in lines, then bake for 50-60 minutes until pastry is golden and the tip of a knife feels hot when inserted into the centre. Serve hot or at room temperature.