Fish Wellington

My family likes Beef Wellington and it has become our new Christmas tradition. While preparing Christmas dinner this year I began wondering whether they might also enjoy Fish Wellington. So, I did some research and found a recipe but, as seafood chefs often do, I made modifications and came up with this version. I have made it twice, once for family and again for friends. They all loved it and I hope you will, too. 

Herb Cream Cheese
4 oz cream cheese, room temperature
2 Tbsp dill, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp chives, chopped
Zest of 1 lemon
½ tsp of black pepper

Fish Bundles
2 pounds fresh cod fillet
4 to 6 prosciutto slices
1 sheet of puff pastry
1 egg, beaten with 1 tsp water

Preparation

Prepare herb cream cheese by mixing all ingredients in a small bowl.

Preheat oven to 400°

Place puff pastry on lightly floured surface and trim to size of fillet - plus half inch all around

Place prosciutto slices on puff pastry, leaving ½ inch of dough uncovered all around

Soften cream cheese mixture and spread evenly on prosciutto slices. If not easily spreadable place in microwave for 10 seconds.

Place fillet on top of cream cheese and roll puff pastry around it tightly, coating the edges with beaten egg and then pinch lightly to seal.

Wrap in plastic film and twist ends tightly

Place in refrigerator for 20 minutes. (At this point it can be refrigerated and kept for up to one day.)

Remove from refrigerator and remove plastic

Line baking sheet with parchment and place the roll on the paper, brush the roll with the remaining egg wash.

Bake at 400° 20 to 30 minutes until pastry is golden brown and internal temperature reaches 145°

Remove from oven and rest five minutes before slicing.

Ladle creamy lemon butter sauce onto plate and place serving size pieces on sauce.

Yields – 4 Servings

Creamy Lemon Butter Sauce
¹⁄₂ cup white wine
1 shallot, minced
1 cup butter, cut into pieces, keep cold
1 cup heavy whipping cream
1 small lemon, juiced

In small saucepan, heat wine and shallot. Bring to boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.

Reduce heat to low and whisk in butter, a few pieces at a time, whisking continuously, until sauce is smooth and all the butter is incorporated.

Whisk in cream and lemon juice. Serve immediately, or to keep warm, use double boiler on low heat until serving time.

Yields – 1 cup