Try this Trout Wellington recipe, or contribute your own. "Butter" and "Seafood" are two of the tags cooks chose for Trout Wellington.
Melt butter in saucepan; add lemon juice, pepper & shrimp meat. Simmer 5 minutes. Remove from heat & add sherry. Process in food processor to a smooth paste. Stir in capers. Wash trout & pat dry. Place on buttered baking sheet with at least 1" of space around them. Spread shrimp paste over. Make pastry & roll out to 1/8" thick. Cut pastry into 4 sheets & cover each fillet. Tuck in sides firmly, brush with beaten egg & bake in 400 over for 30 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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