28 MARCH / 2 SERVES / Petuna Ocean Trout in Filo Pastry Rolled with Kelp & Mushrooms, Brussel Sprouts, Broadbill Bacon & Rosemary

28 MARCH / 2 SERVES / Petuna Ocean Trout in Filo Pastry Rolled with Kelp & Mushrooms, Brussel Sprouts, Broadbill Bacon & Rosemary

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Regular price $49.00 Sale

Petuna Ocean Trout in Filo Pastry Rolled with Kelp & Mushrooms
+ Brussel Sprouts, Broadbill Bacon & Rosemary
+ Verjuice & Mustard Sauce

The ocean trout is boned, skinned and rolled with a seasoning of kelp seaweed, cooked mushrooms, garlic & onions. 

We then roll this up in sheets of buttery filo pastry and keep our fingers crossed that you bake it to perfection at home.

First - preheat oven to 200degC.

To cook the Brussel Sprouts:
Heat 2T of ghee or oil in a wide based frypan. Wait till the oil has a light haze over a medium high heat. Add bacon and fry briefly for 30secs. Add Brussel sprouts (cut side down) and caramelise for approx 1min. Season lightly with salt and pepper and add rosemary. Transfer to a baking tray (or keep in pan if it is oven safe) and finish the cooking in the oven for around 7 mins or until tender.

To cook the Ocean Trout Parcel:
Start by setting a large frypan over a medium heat and bring 2-3Tablespoons of ghee to a light haze. 
Carefully add the parcel to the frypan and working quickly so not to burn the filo, turn the parcel over when it has taken a little colour and transfer to the hot oven.
By doing this quick pan fry on the stove, it will give the parcel such a crisp even end result.
Bake on one side for 9mins, then flip carefully and cook for further 9.
Rest for 4 mins then cut parcel in half and share between 2
Remove from the oven and place parcels on a wire rack to rest. 

To serve:
Whilst the fish rests, in a saucepan warm the mustard sauce to hot but do not boil.
Slice the parcels in half and place in the centre of your plate. Remove Brussels and bacon from the oven, add additional salt if you like and spoon into plate along with lashings of the mustard sauce.

SERVES 2

ONLINE ORDERS CLOSE 28 MARCH - 12PM

PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 28 MARCH