Fish wellington with cherry tomato salad
A delicious combination of delicate rainbow trout with crispy puff pastry. A salad of fresh cherry tomatoes with a hint of lemon and fresh herbs perfectly completes the dish.
Cherry tomato salad:
If the fillets have skin, remove this and any bones. Then cut the fish into 4 equal pieces. In a bowl, mix honey, olive oil, lemon juice and Kikkoman Soy Sauce, add the fish and stir. Leave in the fridge for 60 minutes.
Divide the puff pastry into 4 rectangles. Place a piece of fish in the middle of each (it is good to pat it dry gently beforehand so that there is not too much marinade on the pastry). Bring the puff pastry over the top of the fish and press the sides together. Brush with a beaten egg yolk. Bake in an oven heated to 180°C for approx. 30-35 minutes (until the pastry is brown). Let it cool for 5-10 min.
In the meantime, prepare the salad – cut the cherry tomatoes into 2-3 pieces. Finely chop the onion and basil leaves. Put cherry tomatoes in a bowl, sprinkle with lemon juice, add onion, basil, lemon olive oil, Kikkoman Soy Sauce.
Serve the baked fish with the salad.
If you don't have lemon olive oil, add 1 tbsp of regular olive oil and 2 tbsp of lemon juice.
How to wrap puff pastry to make it look exactly like in the picture?
1. Cut rectangles from the puff pastry (the width should be three times wider than the width of the fish, and the length should be the length of the fish plus 1-2 cm of pastry at the top and bottom).
2. Place the fish in the middle of the rectangle. Make cuts on the sides of the pastry (perpendicular to the placement of the fish) and fold them alternately.
Of course, you can use a different, easier method of folding the pastry. Cut a rectangle that is twice as long as the fish, place a piece of fish on the left side, and cover it with the remaining pastry. Then press the sides to ensure they stick together well.
Recipe as PDF
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