RECIPE : Salmon, Stonebass and Crab Wellington

As this virus takes a stronger grip on our world, so we are confined to our homes and it has become vital that we use what food we have wisely and reduce waste as much as possible.

I purchased a side of salmon and filleted it which provided us with at least 9 large fillets, that’s at least 4 dinners worth. There were some scraps left over and rather than throw these away, I cooked them off; plus I had some left over crab and some stonebass from the previous nights dinner.

All this seafood was destined more than likely for fishcakes but as I had some shop bought (yes, shop bought puff pastry), I thought about creating a Fish/Seafood Wellington.

SALMON, STONEBASS AND CRAB WELLINGTON RECIPE

Ingredients

• Use any left over seafood - I used crab, stonebass and salmon. You could use cod, hake, scallops etc. Make sure these are all cooked and cooled

• Peas

• Salt and pepper

• Shop bought puff pastry

• An egg

Decide what fish and seafood you would like to use. Use leftovers and scraps if possible.

In a frying pan, add all the fish/seafood along with the peas and salt and pepper to taste. Mix it thoroughly and heat it through.

Roll out you puff pastry and cut into rough squares. Add the mixture to the middle (again eyeball how much filling you want but ensure you leave a good amount of pastry to wrap over your filling).

Fold these parcels by bringing opposite points up the meet each other in the middle, squeeze together, then fold, nip and tuck in along the edges.

Pop the parcels in the fridge until ready to cook.

When it’s dinner time, take them out, crack open an egg, whisk and brush over the top (that’s what gives it that golden colour).

Cook in the oven at 180 degrees centigrade for approx 20 minutes or until golden brown.

I served them with corn on the cob, green beans and asparagus.

Bon Appetit