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Ocean Trout Wellington (Frozen)

with Baby Spinach and Mushroom


Puff Fiction’s flavoursome Ocean Trout Wellington by Chef François are made with
Petuna Ocean Trout, baby spinach, mushrooms and wrapped in puff pastry.

Petuna Ocean Trout from the remote west coast of Tasmania is often referred to as the wagyu of the sea™ and lauded for its purity of flavour, luscious marbling and creamy succulent texture. Ethically sourced, grown and processed. BAP (Best Aquaculture Practice) 4-star. 

Ingredients: Petuna Ocean Trout, Baby Spinach, Mushroom, Butter, Flour, Egg, Garlic, Shallots, Thyme, Tarragon, Lemon Zest

Cooking Instructions

This dish is best served medium-rare, here are the steps:

Step 1: Preheat your oven at 180˚C (convection) 200˚C (non convection) for at least 10 mins

Step 2: Remove plastic wrapping from Trout Wellington and put FROZEN in oven for 45 mins

Step 3: Increase the oven temperature by 30˚C and bake for another 5 mins, the crust should be crispy by now.

Step 4: Allow to rest for 10-15 mins before slicing

Step 5: Warm up the red wine jus in a saucepan with a touch of water

You Want It More Rare
Decrease step 2 by 5 mins

You Want It More Cooked
Increase step 2 by 5-10 mins

Puff Fiction Frozen Ocean Trout Wellington

Serves 3-4 pax

$98.00


Puff Fiction’s flavoursome Ocean Trout Wellington by Chef François are made with
Petuna Ocean Trout, baby spinach, mushrooms and wrapped in puff pastry.

Petuna Ocean Trout from the remote west coast of Tasmania is often referred to as the wagyu of the sea™ and lauded for its purity of flavour, luscious marbling and creamy succulent texture. Ethically sourced, grown and processed. BAP (Best Aquaculture Practice) 4-star. 

Ingredients: Petuna Ocean Trout, Baby Spinach, Mushroom, Butter, Flour, Egg, Garlic, Shallots, Thyme, Tarragon, Lemon Zest

Cooking Instructions

This dish is best served medium-rare, here are the steps:

Step 1: Preheat your oven at 180˚C (convection) 200˚C (non convection) for at least 10 mins

Step 2: Remove plastic wrapping from Trout Wellington and put FROZEN in oven for 45 mins

Step 3: Increase the oven temperature by 30˚C and bake for another 5 mins, the crust should be crispy by now.

Step 4: Allow to rest for 10-15 mins before slicing

Step 5: Warm up the red wine jus in a saucepan with a touch of water

You Want It More Rare
Decrease step 2 by 5 mins

You Want It More Cooked
Increase step 2 by 5-10 mins