Ocean Trout Wellington 🐟 #shorts

Ingredients - 1 small fillet of ocean trout - 300g Swiss brown mushrooms, diced very fine - 1 brown onion, finely diced - 50ml brandy - 2 crêpes - 1 bunch kale - 1 tbsp English mustard - 3 sheets puff pastry - 1 egg, beaten - 1 tbsp olive oil Method 1. Start by cutting your trout fillets down the centre and flipping the end of one piece to the opposite end of the other piece, making an even thickness all the way through. 2. Season it lightly with salt and then using clingfilm, wrap tightly into a cylinder vac pack and cook in a water circulator at 50°C for 30 minutes. 3. Once cooked, remove and place into ice-cold water. 4. For the mushroom duxelles, sauté the onions and 1 tbsp of olive oil. Once they are translucent, add the diced mushrooms and season with salt and pepper and cook for 6-7 minutes. 5. De-glaze the pan with the brandy and continue to cook until you have a nice dry consistency. This should take roughly 10-12 minutes. 6. St