Barramundi Wellington
Serves: 4
Preparation Time: 30 Mins
Level: Easy
Ingredients
2 sheets
Puff Pastry
1kg
Barramundi Fillets, pat dry
1 packet
Spinach, blanced
1-2 tsp
Mushroom Powder
Some
Garlic Powder
Some
Pepper
Some
Italian Mix Herbs
Aquafaba/ Egg yolk
Lemon Dill Sauce
1 tsp
Butter
1 tsp
Minced Garlic
1 Tbsp
Chopped Dill
200ml
Cooking Cream
1 Tbsp
Lemon Juice
Method
1.
Pat dry the Barramundi Fillet.
2.
Lay a sheet of puff pastry on a baking pan.
3.
Lay the Barramundi in the middle.
4.
Season the fillet with mushroom powder, garlic powder and mixed
italian herbs.
5.
Lay the spinach nicely on top of the Barramundi fillet.
6.
Brush the pastry with aquafaba (or beaten egg yolk)
7.
Place another puff pastry sheet on top of the fish and press the sides
to seal.
8.
Cut to the shape that you desire.
9.
Brush the top with aquafaba (or beaten egg yolk). Bake at 200 degree at
20-25 mins till the top turns golden brown and puffed up nicely.
Lemon Dill Sauce:
10.
Stir-fry butter, garlic and dill on the saucepan, once fragrant add the
cooking cream and lemon juice. Simmer and stir till thicken.
