trout wellington
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 2 tablespoons | Lemon juice |
| ½ teaspoon | Pepper |
| 1 cup | Shrimp meat |
| 2 tablespoons | Capers |
| 4 | Trout (boned) |
| PUFF PASTRY | |
| 1 | Beaten egg |
Melt butter in saucepan; add lemon juice, pepper & shrimp meat.
Simmer 5 minutes. Remove from heat & add sherry. Process in food processor to a smooth paste. Stir in capers. Wash trout & pat dry.
Place on buttered baking sheet with at least 1" of space around them.
Spread shrimp paste over. Make pastry & roll out to ⅛" thick. Cut pastry into 4 sheets & cover each fillet. Tuck in sides firmly, brush with beaten egg & bake in 400 over for 30 minutes.
File
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