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 Beurre Blanc sauce in a saucepan
You Want It More Rare
Decrease step 2 by 5 mins
You Want It More Cooked
Increase step 2 by 5-10 mins
Serves 2-3 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 Beurre Blanc sauce in a saucepan
You Want It More Rare
Decrease step 2 by 5 mins
You Want It More Cooked
Increase step 2 by 5-10 mins
