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Cornish Pilchard and Hake Wellington
Proper Lunch As the legend goes, as long as there are Pilchards in the water, the Hake’s won’t be far away in Cornwall. Hot on the heels of the Pilchard season that begins in July, there are schools of Hake chasing the rather shimmering groups of Delicious sardines. Meaty and quiet firm in texture, Hake and Oil rich sardines are a delectable combination on the plate when paired in this unique twist on Beef Wellington. Wild mushroom, smoked mussels pate wrapped around the fish makes a dish fit for the King. Original Recipe Yield 4 servings
Ingredients 4,250g each fillet of Cornish Hake 4 Cornish Pilchards butter flied and boned 25 g Unsalted butter 2 chopped Red onions 100g mixed wild mushroom, chopped
25 g Smoked mussels Cornish Sea salt 4 slices Oak smoked salmon 25 ml Double cream 1 sheet frozen puff pastry, thawed 1 egg, beaten
Directions Preheat oven to 220 degrees C Slice Hake fillet in half horizontally to yield 2 thin slices; set aside. In a non-stick pan melt butter. Stir in onion mushrooms, and mussels and cook until softened, 3-5 minutes. Season with salt and pepper; set aside to cool slightly. Using a blender mix the mushroom, mussels and cream mixture. On a lightly floured surface, roll out the pastry.
Place 1 slice of the Hake fillet in the center of the rectangle. Spread with 1/2 the mushroom pate mixture and layer with 2 slices of Cornish Pilchards and another piece of fillet. Spread remaining pate mixture on top. Wrap the slice of smoked salmon around the fish, like a ribbon and fold pastry edges over the filling towards the edge like an envelope, and seal with egg. Brush pastry on all sides with egg.
Bake 25 minutes in the preheated oven, or until golden brown. Serve warm, with a refreshing salad and saffron and wild garlic aioli.