Fish Wellington Recipes
FISH WELLINGTON
Shortcrust pastry instead of potatoes
Provided by laila abdoolla
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven.
- Roll out Shortcrust pastry.
- Add fish pie Ingredients and then mix them.
- Transfer fish pie Ingredients to glass bowl.
- Place Shortcrust pastry on top of fish pie Ingredients.
- Transfer fish pie into oven.
- Take fish pie out of oven.
- Enjoy!
MONKFISH WELLINGTON
Try these individual parcels of pastry-wrapped monkfish for a smart dinner party.
Provided by johnfrw
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Dust the monkfish in the seasoned flour.
- Heat the butter in a frying pan and fry the monkfish for one minute on each side, or until golden-brown on both sides. Remove from the pan and set aside to cool.
- Meanwhile, for the Pate, blend the smoked salmon, cream cheese, cream, lemon juice and seasoning in a food processor to a puree. Fold in the capers.
- Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
- By Simon Rimmer from Something for the Weekend
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until spinach is wilted.
- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
SALMON WELLINGTON
Elegant puff pastry is wrapped around a well-seasoned salmon.
Provided by Valerie Roman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
- Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
- Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 842.8 calories, Carbohydrate 34.2 g, Cholesterol 74.5 mg, Fat 66.2 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 15.4 g, Sodium 1802.6 mg, Sugar 2 g
FISH WELLINGTON
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.
Provided by BETHHOCKLEY
Categories Smoked Salmon
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Slice cod fillet in half horizontally to yield 2 thin slices; set aside.
- 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.
- 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 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.
- Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.
Nutrition Facts : Calories 602.3 calories, Carbohydrate 30.3 g, Cholesterol 137.9 mg, Fat 40.6 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 15.4 g, Sodium 382.1 mg, Sugar 1.6 g
More about "fish wellington recipes"
FISH WELLINGTON RECIPE | GOOD FOOD
2022-04-12 1. Melt the butter in a saucepan, add the sliced onion and stir to coat. Cover and cook over low heat, stirring occasionally, for 15 minutes. …
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
- Melt the butter in a saucepan, add the sliced onion and stir to coat. Cover and cook over low heat, stirring occasionally, for 15 minutes. Uncover and cook, stirring, for 15 minutes, or until the onion is very soft and lightly browned. Cool, then season with salt and pepper, to taste.
- Rub one side of each fillet with paprika. Place one on top of the other, with the paprika on the outside. If the fillets have a thin and a thick end, sandwich together so the thickness is even along the length (thin ends on top of thick ends).
- Cut the red peppers into quarters, remove the seeds and membrane and cook, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel. Place the eggplant on a greased baking tray and brush with oil. Sprinkle with salt and pepper. Grill until golden, then turn to brown the other side.
- Preheat the oven to hot 220°C (425°F/Gas 7). Roll the pastry out on a floured surface until large enough to enclose the fish, about 35 × 25 cm (14 × 10 inches). The pastry size and shape will be determined by the fish. Sprinkle the breadcrumbs lengthways along the centre of the pastry and place the fish over the breadcrumbs. Top with the onion, then an overlapping layer of red pepper, followed by an overlapping layer of eggplant.
10 BEST SEAFOOD WELLINGTON RECIPES | YUMMLY
2022-06-05 The Best Seafood Wellington Recipes on Yummly | Pork Wellington, Beef Wellington, Beef Wellington With Potato Crust. ... Fish Cakes Joel Gamoran. Old Bay Seasoning, capers, lemons, water, grain mustard, Old …
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FISH WELLINGTON RECIPE | SALMON RECIPES - FULTON FISH MARKET
Cut the plastic wrap from the outside of the salmon and position the fish in the center of the pastry. Brush all corners of the pastry with egg wash and roll up over the salmon log. Trim off …
From fultonfishmarket.com
Servings 5-6
From fultonfishmarket.com
Servings 5-6
- For the mushrooms, heat 2 ¾ oz ghee in a large pot over a medium heat and cook the mushrooms in two batches until golden, about 10–12 minutes each batch. Add all the fried mushrooms back to the pot, then turn the heat up high. Add the butter, onion, garlic and thyme and sauté for 10 minutes until tender and the mushrooms have little to no moisture left. Season with salt to taste, then pulse in a food processor until finely chopped. Drain any excess fat or moisture from the mushroom mix, add the lentils and stir to combine. Cool.
- To assemble, cut the salmon fillet in half widthways, then pick the tail half up and position it on top of the other half, ensuring the loin side sits in line with the belly side, so it creates a seamless appearance.
- Place a large square of plastic wrap on the work surface, then arrange the nori sheets on top so they overlap, forming a square. Spoon the mushroom and lentil puree onto the nori and spread it out. Position the fillet on top, then pick up the plastic wrap that is closest to you to bring the nori and mushroom puree up over the fillets, forming a log. The puree should completely enclose the fillet. Tie off the plastic wrap at both ends and chill overnight.
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FISH WELLINGTONS RECIPE | SIDECHEF
2021-08-10 Step 9. Divide potato mixture between the three crusts and spoon onto one side. Top with Tomato (1) and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen. Step 10. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork.
From sidechef.com
5/5 (6)Total Time 1 hr 5 minsCuisine AmericanCalories 444 per serving
From sidechef.com
5/5 (6)Total Time 1 hr 5 minsCuisine AmericanCalories 444 per serving
SALMON WELLINGTON WITH WHITE WINE CREAM SAUCE - BRADLEY'S FISH
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BEEF WELLINGTON | RICARDO
Keep warm. When ready to serve, whisk in the remaining butter. Using a large spatula, transfer the Wellington to a cutting board. Let rest until a thermometer inserted in the centre reads 118°F (48°C), about 10 minutes. Cut into 6 slices. Serve with the sauce and, if desired, sautéed spinach and mashed potatoes.
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FISH WELLINGTON RECIPE | EAT YOUR BOOKS
Fish Wellington from The Whole Fish Cookbook: New Ways to Cook, Eat and Think (page 226) by Josh Niland Shopping List ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's ; Getting Started; Member Benefits; Search. Indexed Books; Popular Books; …
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FISH WELLINGTON RECIPE REVIEW BY ANONYMOUS – REDCIPES
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SALMON WELLINGTON – EASY RECIPE WITH STEP-BY-STEP …
2021-12-02 Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator. Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
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FISH WELLINGTON - A DINNER PARTY HIT! - THE CULINARY CHASE
2017-06-13 3 to 4 tablespoons heavy cream. frozen puff pastry, thawed in the fridge. 1 egg, beaten slightly. Preheat oven to 425f. Pat dry haddock fillets. In a frying pan over medium heat add a splash of olive oil. Add onions and leeks and cook until soft. Stir in …
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FISH WELLINGTON
For the puff pastry: 250g plain flour; 1/2 tsp salt; 175g butter, cubed at room temperature; 100ml water; 1 egg, beaten For the filling: 450-500g salmon, skin removed
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SALMON WELLINGTON - RECIPE - FISH EXPRESS
Salmon Wellington can also be called “salmon en croute.” En croute is a French term for anything wrapped in a pastry dough and baked in the oven. Salmon Wellington is filled with a delicious spinach and cream cheese mixture, then wrapped in puff pastry, which has a myriad of flaky layers that puff up in the oven.
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A Wellington is a classic dish with proper wow-factor, and it makes a fantastic Sunday lunch or dinner party main. Traditionally a Wellington consists of a crisp, flaky puff pastry exterior, hiding a tender centre of meat (or perhaps vegetables). The central core is normally encased in an additional layer to stop moisture from seeping out to ...
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From gordonramsay.com
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SALMON AND CRAB WELLINGTON - SAVOR THE BEST
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FISH WELLINGTON WITH MUSHROOMS AND ARTICHOKES - THE HOME …
Preheat oven to 220°C. Roll the pastry into a rectangle. Place the fish on a pre-sprayed baking tray or in an ovenproof dish, tucking the tail under to even the fish. Spoon the mushroom filling on top of fish. Cover with pastry and tuck the ends of the pastry under the fish. Brush the pastry with the egg glaze. Bake for 20 minutes or until the ...
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FISH WELLINGTON WITH HERBS & PROSCIUTTO | MY DELICIOUS BLOG
2015-11-16 Line a baking sheet with parchment paper. Clean and de-bone fish. Cut into 4 portions, about 3.5 - 4" in length (about the width of the Prosciutto slice). Thoroughly pat dry all the portions and set aside. Lay out 4 pieces of plastic wrap on your counter, in an assembly line format (about 12” each). On each piece of plastic wrap, place a ...
From mydeliciousblog.com
From mydeliciousblog.com
WELLINGTON DISHES - GORDON RAMSAY RESTAURANTS
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From gordonramsayrestaurants.com
From gordonramsayrestaurants.com
SALMON WELLINGTON - SIMPLY HOME COOKED
2018-11-30 Instructions. Season the salmon with salt and pepper to taste. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
From simplyhomecooked.com
From simplyhomecooked.com
SALMON WELLINGTON - RECIPE GIRL
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From recipegirl.com
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PERFECT SWORDFISH WELLINGTON WITH LEEKS AND PROSCIUTTO
Place one swordfish fillet over the prosciutto, and season with pepper. Add one quarter of the cold creamed leeks over the fish, and wrap with prosciutto. Fold puff pastry over the whole thing and seal edges using the tips of a fork. Whisk egg in a bowl, and brush over the puff pastry. Start over for the 3 remaining swordfish fillets.
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HALIBUT WELLINGTON – DAN'S FOOD BLOG
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From dansfooddiary.com
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SEA BREAM WELLINGTON RECIPE - GREAT BRITISH CHEFS
Main. medium. 2. 2 hours, plus time for the pastry to rest. PT2H. This fantastic sea bream Wellington recipe is one for the artistic cooks out there! The bream is filleted and stuffed with a salmon and herb mousse then wrapped in nori and a flaky homemade rough-puff pastry. Served with a cucumber sauce, cauliflower purée, pickled cauliflower ...
From greatbritishchefs.com
From greatbritishchefs.com
FISH WELLINGTON - KENWOOD RECIPES
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From recipeapp.kenwoodworld.com
From recipeapp.kenwoodworld.com
FISH WELLINGTON - PESCATARIAN RECIPES
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.
From fooddiez.com
From fooddiez.com
SALMON WELLINGTON - MY FORKING LIFE
2020-06-12 Preheat oven to 400 degrees Fahrenheit. Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined. Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth.
From myforkinglife.com
From myforkinglife.com
FISH WELLINGTON | RECIPESTY
Fish Wellington. 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. Active Time 30 mins. Total Time 55 mins. Yield 4 servings. Tags baked butter cream dinner egg experienced fishandseafood frozen gourmet maindishes mushroom onion pastry puffpastry …
From recipesty.com
From recipesty.com
FISH WELLINGTON - EAT WELL RECIPE - NZ HERALD | RECIPE | EATING WELL ...
Dec 15, 2017 - This variation on the traditional beef wellington is a little bit fancy, using salmon. Dec 15, 2017 - This variation on the traditional beef wellington is a little bit fancy, using salmon. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.ca
From pinterest.ca
INDIVIDUAL SALMON WELLINGTON RECIPE (+VIDEO) | MASALAHERB.COM
2021-12-10 Bake salmon wellington at 400 Fahrenheit or 200 Celsius for about 20-25 minutes or until they appear golden on top. Test and check if the pastry is cooked through on one. The pastry should not be raw or else bake for a little longer (like a few minutes longer). Serve up still warm as individual wellington.
From masalaherb.com
From masalaherb.com
FISH WELLINGTON - EAT WELL RECIPE - NZ HERALD
Preheat your oven to 200C. Heat the butter in a frying pan. Add the onion and cook for 3 or 4 minutes. Add the spinach and allow to wilt. Remove the pan and allow to cool.
From nzherald.co.nz
From nzherald.co.nz
QUICK BEEF WELLINGTON | RICARDO
With the rack in the middle position, preheat the oven to 190°C (375°F). Line a baking sheet with aluminum foil. Roll out the dough into 4 10-cm (4-inch) squares. Place the squares on the baking sheet. Bake until golden, about 15 minutes. Cool to room temperature, then cut the squares in half horizontally. Set aside.
From ricardocuisine.com
From ricardocuisine.com
SEAFOOD WELLINGTON (CHEF AXELS ORIGINAL RECI
Blend sauce in high-spped blender until smooth and creamy. Heat saute pan on medium to high heat. Drop in butter, then add in quick succession: first lobster meat, then prawns, sauteeing each until rare, then add mushrooms. Flame with cognac, add the scallops and saute for 2-3 minutes.
From bigoven.com
From bigoven.com
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