Basque-Style Cod Wellington
Ilse Castrejón
Prepare this delicious Basque-style cod Wellington to make the most of the leftovers from your Christmas dinner! Simply stuff puff pastry with Basque-style cod, stick it in the oven, and enjoy a hearty and comforting dish packed with festive flavors.
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Ingredients
10
Portions
  • 1 kilo puff pastry
  • 1/4 cups wheat flour, for rolling out the puff pastry
  • 1 egg, for brushing
  • some cod, drained, for stuffing
  • fresh thyme
  • cherry tomato
  • olives, for garnish
  • salad, for serving
Preparation
50 mins
40 mins
Easy
  • Preheat oven to 392 °F.
  • Flour a clean surface and roll out puff pastry with a rolling pin. Cut into a square. Stuff one half of the puff pastry with Basque-style cod. Brush with egg and fold in half to close the puff pastry.
  • Roll out extra puff pastry and cut it into thick strips for garnish. Brush with beaten egg and weave together the puff pastry strips until you have a puff pastry lattice. Bake for 40 minutes.
  • Cut and serve Basque-style cod Wellington.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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