You will need.........
4oz. (100g) Mushrooms, chopped.
Half a large Onion, finely chopped.
Butter for shallow frying.
6oz. (175g) Smooth Liver Pate.
60ml Fresh Double Cream. (4 tablespoons.)
Salt and Pepper.
2 large Fillets of Haddock, Cod, or Plaice, about 2lb. (1Kg.)
1lb. (500g.) Puff Pastry.
Beaten Egg for the glaze.
The amounts, and ingredients, needed will vary according to your taste.
Method:
Fry the Chopped Mushrooms and Onions in the Butter until the onions are soft.
Whilst you are frying these you can mash the Liver Pater and add in the cream. When the onions and mushrooms have cooked and cooled down add these in to the mashed Pate and Cream and mix in. Season with Salt and Pepper to taste.
Divide the fish up into the chosen number of portions remembering that you will need two pieces of fish with a sandwich of the Pate filling in the middle for each.
Roll out the Puff Pastry into the required number of wellingtons, at least twice the size of the fish portion(s), allowing for a fold-over and sealing edge.
Place one of the two portions of fish inside the pastry, spead some of the Pate Filling over it and place another fish portion on top. Share the Pate Filling between the other portions.
Fold over each completed portion and seal with the beaten egg. If there is any pastry left over use this for decoration on the portions, such as little fishes, and stick on with the beaten egg. Glaze all the portions with the beaten egg.
Place on a baking sheet or shallow tray and bake in a pre-heated oven at 220degreesC (425degreesF) or Gas Mark 7 for about 20 minutes. Cook the vegetables during this 20 minutes! The pastry should be golden brown when cooked.
Serve with with new potatoes and freshly picked Runner Beans or Broad Beans; or vegetable of your own choice.
This Fish Wellington dish is so yummy that I make a large individual portion for myself
and serve with new potatoes and freshly picked Runner Beans or Broad Beans.
You can make one large one to serve at the dinner table or make a few
individual ones, so adapt the recipe to suit.
Follow the instructions carefully for a sumptuous meal for SIX people!
