Steelhead Trout Wellington

Directions

1. 1.

   Prep the Fish: Preheat your oven to 425°F. Use a paper towel to pat the Steelhead Loin completely dry (this helps it sear better!). Sprinkle both sides generously with salt and pepper.

2. 2.

   Sauté the Filling: Heat 1 tablespoon of oil in a pan over medium heat. Cook the chopped onion until it's soft and see-through, then add and sauté the minced garlic. Stir in the frozen spinach and cook until it's hot and liquid had evaporated. Add salt and pepper. Remove from heat.

3. 3.

   Make it Creamy: In that same pan (off the heat), stir in the softened cream cheese, fresh and dried dill, lemon zest, and lemon juice. Mix it all together until it’s smooth and the herbs are spread evenly.

4. 4.

   The Pastry: Carefully unroll your Sweet Loren's Puff Pastry sheet.

5. 5.

   Layer It Up: Place your seasoned fish right in the center of the pastry. Spoon the spinach and cream cheese mixture directly onto the top of the fish, spreading it out but leaving about an inch of bare pastry around the edges.

6. 6.

   Wrap and Seal: Fold the sides of the pastry over the fish. Use a fork to press and crimp the edges together and tucking the ends in to keep the filling inside. Pro Tip: Flip the whole thing over so the seam is on the bottom for a cleaner look. Cut several small slits in the top to let steam escape, then brush the top with egg wash for that bakery-style glow

7. 7.

   Bake: Move the Wellington on its parchment paper onto a baking sheet. Bake for roughly 25 minutes. You’re looking for a golden-brown crust.

8. 8.

   The Secret Step: Remove from the oven and let it sit for 5 minutes before you touch it. This "rest" time keeps the fish juicy and helps the pastry stay crisp. Enjoy!