FISH WELLINGTON

SERVES 6 / BEGIN THIS RECIPE A DAY AHEAD

1 whole ocean- or sea-trout fillet, skinned and pin-boned

4 nori sheets

500g ready-made puff pastry Plain flour, for dusting

MUSHROOM AND LENTIL PUREE

150g ghee

1kg field mushrooms, coarsely chopped 100g butter, coarsely chopped

1 onion, finely chopped

6 garlic cloves, finely chopped

½ tbsp finely chopped thyme

Sea salt flakes

¾ cup black lentils, cooked and strained

EGG WASH

2 whole eggs

1 egg yolk

1 tbsp white sesame seeds Sea salt flakes

For the mushrooms, heat 75g ghee in a large pot over a medium heat and cook half the mushrooms for 10-12 minutes until golden. Remove and repeat with remaining ghee and mushrooms. Add all the mushrooms back to the pot, then turn the heat up high. Add 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 trout 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.

The next day, mix all the egg wash ingredients together in a bowl. Roll out a large square of the very chilled pastry that exceeds both the width and height of the trout log on a lightly floured work surface.

Cut the plastic wrap from the outside of the trout and position the fish in the centre of the pastry.

Brush all corners of the pastry with egg wash and roll up over the trout log. Trim off any excess pastry and brush with more egg wash. Chill for at least 1 hour. Preheat the oven to 220°C. Brush more egg wash over the wellington and season lightly with sea salt. Bake for 20–25 minutes until brown and the interior temperature has reached 48°C on a probe thermometer.

Leave to rest for 10 minutes, then carve the wellington into six even slices and serve with good crunchy salad leaves.