Trout wellington

Directions

1. Start by cutting your trout fillets down the centre and flipping the end of one piece to the opposite end of the other piece, making an even thickness all the way through.

2. Season it lightly with salt and then using clingfilm, wrap tightly into a cylinder vac pack and cook in a water circulator at 50°C for 30 minutes.
3. Once cooked, remove and place into ice-cold water.
4. For the mushroom duxelles, sauté the onions and 1 tbsp of olive oil. Once they are translucent, add the diced mushrooms and season with salt and pepper and cook for 6-7 minutes.
5. Deglaze the pan with the brandy and continue to cook until you have a nice dry consistency. This should take roughly 10-12 minutes.
6. Strip your kale from the storks, trying to keep it in large pieces, then in salted boiling water, blanch for 2 minutes. Then, place into ice cold water to stop the cooking and, using a clean tea towel, dry the kale very well.
7. To assemble the Wellington, start with a layer of the crêpes, followed by an even spread of the mushroom duxelles and then a layer of the blanched kale.
8. Remove the trout from the plastic wrap and lightly brush it all over with the mustard. Place this on top of the kale and tightly wrap the crêpe, kale and mushrooms evenly around the trout.
9. Wrap this tightly in clingfilm and refrigerate for at least 1 hour.
10. Lay down one piece of puff pastry, then remove the trout from the clingfilm and place on top of the pastry, add another layer of pastry, making sure you seal the edges well using the egg.
11. Optionally, place another layer of puff pastry as a decorative piece, then brush the whole Wellington with egg wash and sprinkle with sea salt.
12. In a 180°c fan forced oven, bake for 25-30 minutes or until golden brown.