The ultimate luxury item for your Sunday table. A large fillet of Petuna Ocean Trout with lentils, kelp and mushrooms then wrapped our house made puff pastry. The wellington is egg yolk glazed for you so all you need to do is bake!
Preheat oven to 220 Fan Forced.
Place wellington on a baking tray lined with grease proof paper
Bake for approx. 20 mins or until internal temperature is around 40degC. Allow to rest out of the oven, internal temperature should continue to increase on resting to 50-55degC.
Rest for another 10-15 mins and carve.
ONLINE ORDERS CLOSE 31 MAY - 12PM
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 31 MAY