For the Trout
1/2 package of Puff Pastry - Thawed
1 side of Rainbow Trout ( or any other Lighter Fish could work here) - Skin removed and belly trimmed
8-10 leaves of Red Rainbow Swiss Chard - Fine Chop on it, and use the colored stalks too.
2 Garlic Cloves - Fine Diced
1/2 Shallot - Fine Dice
2 Cups Crimini Mushrooms ( Shiitake would be awesome here too ) - Thin Sliced
Vancouver Island Salt ( I used Flake Salt here )
2 tbsp Grapeseed Oil
1 Egg - beaten for an egg wash
For the Mustard Beer Cream
1 cup Heavy Cream
1 cup Lager Beer ( I used Camp Beer for this, Locals for me )
1/2 Shallot - Fine Dice
3 tbsp Grain Mustard
1 tbsp Dijon Mustard
1/4 cup Parsley - Fine Dice
Salt and Pepper
Preheat oven to 350f or whatever your package of Puff Pastry indicates. Get a pan on the stove top on medium heat.
Make sure your Trout is clean, de-boned, skinned and prepped. Your Local FishMonger will be happy to assist you with this! Just ask!
In the hot pan, add 1 tbsp of the Oil. heat it up. Add your Swiss Chard to the pan and cook it down so that it's wilted. Add your shallots and garlic and give it a good stir. Get the Shallots to loosen up and become translucent and garlic to become fragrant. Pull from the pan and set on a plate.
Add the other tbsp of oil to the pan and add your mushrooms. Saute these till they begin to cook down and lose some of the moisture that most mushrooms will hold on to. You want these to dry out, as weird as it sounds. It will help the cooking process later when you wrap the fish in the Puff Pastry. Trust me! Pull from the pan and set on another plate. Get ready to assemble.
Roll your Puffy Pastry out to roughly 12inch by 12inch. Season your Trout with Vancouver Island Salt and place onto the pastry. Next, add you mushrooms onto the Trout. Next, add the Swiss Chard mixture onto the mushrooms. Layers People. Layers. Season with Salt and pepper.
Now, the tricky part ( if there actually is one ). You want to roll this so that there is no open seams. Close it up. Make sure all the seams are on the underside of the Pastry, as this will ensure a good seal.
Use the back of your knife to make a fancy design on the pastry. You want to look legit, so get at it. Place into the oven for 15 min. Pull from the oven, and egg wash it now. Do it quickly though. We don't want a huge change in the temp. Back in for the last 10-15 min. FIN.
While the Fish is in, let's get on with the sauce. To a small pan, add all the sauce ingredients, except your heavy cream and salt. Whisk together and bring up to a simmer. While that is happening, add your cream to a microwave-safe dish and heat up for about 45 secs. You are going to bring the cream to temp so that when you add it, you don't split the sauce.
Pull your pan from the heat, add the cream slowly and whisk while you do this. Once all the cream is in, add the pan back to the heat and bring back to a simmer. It should thicken up slightly. Season to taste.
Slice the Wellington with a sharp knife. Serve with the Mustard Beer Sauce and either a green salad, or do it like me and dip it straight into the container of sauce. It is seriously that good.
Much Love my Friends!
Credit - Cory Walby - Bokashi Steel Pro Team Chef
Instagram - @saturday_night_test_kitchen