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Fish Wellington with Mushrooms and Artichokes

Preparation Time: 25 minutes
Cooking Time:
40 minutes  
Serves
6

Ingredients

  • MUSHROOM FILLING
    • 60g (4 tbs) butter
    • 1 medium onion
    • coarse salt and black pepper
    • 500g (1 lb) mixed mushrooms
    • 1 x 410g (14 oz) tin artichoke hearts
    • 30ml (2 tbs) Italian parsley
    • coarse salt and black pepper
  • 1 kg (2.2 lbs) skinned fillet of kabeljou or kingklip
  • 400g (14 oz) roll puff pastry
  • 1 egg yolk with 15ml (1 tbs) milk
  • LEMON-BUTTER SAUCE
    • 125g (8 tbs) salted butter
    • juice of 1½ lemons
    • 60ml (¼ cup) cream
    • coarse salt and black pepper
    • 15ml (1 tbs) Italian parsley

Method

  1. For the Filling: Melt the butter in a large frying pan. Chop the onions and sauté them until softened, seasoning them with salt and pepper. Add the mushrooms and sauté until they are quite dry. Adjust the seasoning. Drain the artichokes, dice them and add them to the pan. Chop the parsley and stir it into the mixture. Set the mixture aside to cool.
  2. 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 pastry is golden.
  3. For the Lemon-Butter SauceMelt the butter in a small pot. Remove the pot from the stove. Add the lemon juice and cream. Season with salt and pepper. Whisk all the ingredients together. Chop the parsley and add to the sauce. The sauce should be served immediately with the fish.