Festive fish Wellington: both main course and side dish at the same time

This luxurious dish will not leave any fish lover indifferent. Fragrant, juicy, and extremely tasty, Wellington will serve as both a main course and an appetizer, and will perfectly decorate the festive table with its beautiful appearance.

Food blogger Olha Riabenko shared how to cook fish Wellington on Instagram. She also added that this dish tastes great both cold and hot.

Ingredients

• Puff pastry – 1 sheet
• Red fish – 500 gr
• Spinach – 250 g
• Dried garlic – 1 tsp.
• Cream cheese – 200 gr
• Mozzarella – 150 gr
• Mustard – 1 tsp
• Egg – 1 pc
• Salt
• Pepper
• Sesame seeds

Method of preparation

1. Peel the fish fillets from the bones and skin, rub them with salt, pepper, dried garlic, and grease with mustard.

2. If you have fresh spinach, put it in a sieve, pour boiling water over it, and squeeze it hard. If it is frozen, defrost it and squeeze out all the liquid.

3. Mix spinach with cream cheese and grated mozzarella. Season to taste with salt and pepper.

4. Put the fish on the dough, and top with the cheese and spinach mixture.

5. Wrap the dough on all sides.

6. Put the cake on a parchment-lined baking sheet with the seam down.

7. Make knife cuts or a pattern on top of the Wellington.

8. Brush with egg and sprinkle with sesame seeds.

9. Bake at 200° for 20-25 minutes.