Trout wellington

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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