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RECIPE
15 INGREDIENTS13 STEPS1HR 5MIN

Fish Wellingtons

4.7
7 Ratings

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207 Saved

DeMaCuisine

I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
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Crispy potatoes and squash, fresh tomatoes and braised fish are wrapped up in a delicious pie crust to make a variation on Fish Wellington. This recipe makes three fish wellingtons.
1HR 5MIN
Total Time

DeMaCuisine

I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cups
Vegetable Stock
or White Wine
1
Swordfish Fillet
or Halibut Filet, Skin Removed
1 pinch
2 pinches
Fennel Pollen
2 Tbsp
4
Small  Potatoes
to taste
1
Small  Zucchini , thinly sliced
1 clove
Garlic , minced
1
Pie Crust
1
Tomato , sliced
1

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Nutrition Per Serving

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CALORIES
777
FAT
36.1 g
PROTEIN
21.1 g
CARBS
92.7 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Halve and thinly slice the Potato (4).
Step 3
Heat Vegetable Stock (2 cup) and when it's boiling, add the Swordfish Fillet (1) with its skin removed, Salt (1 pinch), Ground Black Pepper (1 pinch) and Fennel Pollen (1 pinch). Braise for about 10-20 minutes, depending on the thickness of the fish.
Step 4
Heat a skillet and add the Butter (2 tablespoon).
Step 5
When the butter starts to brown, add sliced potatoes, Salt (to taste), Ground Black Pepper (to taste) and Fennel Pollen (1 pinch). Cook for about 7 minutes over medium-low heat, stirring occasionally.
Step 6
Add Zucchini (1) and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen.
Step 7
Add Garlic (1 clove) and cook for 1 minute more. Taste and adjust seasoning if needed.
Step 8
Divide Pie Crust (1) into 3 equal pieces and roll them out. Place them on a baking sheet.
Step 9
Divide potato mixture between the three crusts and spoon onto one side. Top with Tomato (1) and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
Step 10
Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork.
Step 11
Beat the Egg (1) and brush the pastry with it. Sprinkle with Coarse Sea Salt (to taste).
Step 12
Bake for 25-30 minutes on a rack placed in the top third of the oven.
Step 13
Enjoy!

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Nutrition Per Serving
Calories
777
% Daily Value*
Fat
36.1 g
46%
Saturated Fat
16.2 g
81%
Trans Fat
0.0 g
--
Cholesterol
153.1 mg
51%
Carbohydrates
92.7 g
34%
Fiber
7.4 g
26%
Sugars
6.3 g
--
Protein
21.1 g
42%
Sodium
1133.3 mg
49%
Vitamin D
0.5 µg
2%
Calcium
50.3 mg
4%
Iron
2.9 mg
16%
Potassium
427.1 mg
9%
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