Tuesday, 16 April 2013

Smoked Haddock Wellington

My original plan for dinner was to make a recipe for Hot Smoked Salmon Wellington but smoked haddock was on sale so I decided to use that and make my own recipe.  I've used frozen spinach, leeks, garlic and onions for the filling and I found some light puff pastry at Tesco.  I'm, going to come right out and admit this is not a very low calorie meal.  However, served with a fresh salad it is a nice treat.  We really did enjoy it.  Next time, however, I will make the salads smaller because we were both uncomfortably full after eating.  It never looks like much until you start eating!

Smoked Haddock Wellington  makes 2 servings at 475 calories per serving

200 grams frozen chopped spinach leaves, thawed, squeeze as much water out as possible
1 small white onion diced
1 small leek, cleaned and chopped fine
2 cloves garlic, chopped
1 Tablespoons olive oil
Salt and Pepper to taste, we don't use salt and I also added some chilli pepper flakes, about 1/8 teaspoon, which gave it a nice kick.

2 pieces of smoked haddock, my package equalled 222 grams

1/3 package light, ready rolled puff pastry, cut into two.  You can package and freeze the rest for later use.

1 egg, lightly beaten (the calorie count includes half the egg as it is only used as a wash)

Heat the olive oil in a non-stick pan, sauté the onion and leek until soft, add the spinach and garlic and continue cooking until the spinach is dry, adding salt and pepper to taste.  Remove from heat and let cool. Use parchment/greaseproof paper to line a baking tray, spray or brush with a little oil to prevent sticking. Put the two pieces of puff pastry on the prepared paper.  Using a sharp knife slice the fish pieces in two as in the picture below. Place the fish on the pastry, as shown.   Put the spinach on the bottom piece of fish and place the top back on.  Bring the puff pastry up around it to make a nice case.  I left a vent in the middle but you could could cut a design into it or lattice it, whatever you prefer.  You can make prettier parcels by using bigger pieces of puff pastry but as there are millions of calories in puff pastry I used the smallest amount that would cover the fish.  At this point I put the parcels into a plastic bag and then into the fridge because we don't eat until 8:00.  
Slice the fish in half like bread.
Divide the spinach mix evenly between the two pieces of fish, put the tops back on.

Bring the pastry up around the fish to make parcels.  Leave or cut vents to let the steam escape.

Brush with the beaten egg before placing into a preheated (200/400/gas mark 7) oven. Bake for approximately 25 minutes or until nicely browned and fish is done.  

Served with a tomato and fresh mozzarella salad.