Atlantic Cod Wellington

This beefy classic is great with cod. The delicate buttery flavor of the puff pastry goes great with the soft sweetness of the fish. The mushroom and prosciutto add a rich umami that rounds out the flavors in this showstopper. If you have extra puff pastry make a design on the top of the cod bundles for an extra fun accent!

Serves 4

8 oz. button mushrooms, cleaned and stemmed

2 Tbsp. unsalted butter

1 large shallot, finely chopped

1 Tbsp. chopped fresh thyme 

Kosher salt and freshly ground black pepper

¼ cup dry vermouth, sherry, or white wine

4 large slices prosciutto

4 cod fillets

1 sheet puff pastry

1 egg, beaten with 1 Tbsp. water

In a food processor, pulse the mushrooms until finely chopped (or finely chop by hand). Heat a large nonstick skillet over medium heat and melt the butter. Add the mushrooms, shallot, thyme, a large pinch of salt, and a few grinds of pepper. Cook, stirring, until all the liquid has evaporated and the mushrooms are completely softened, about 10 minutes. Add the wine and cook, stirring, until almost dry. Remove from the stove and cool to room temperature.

Heat the oven to 425°F. Line a large, rimmed baking sheet with parchment.  

 Spread a quarter of the cooled mushroom mixture over a slice of prosciutto. Season a cod fillet with salt and pepper. Place a cod fillet on the short edge and roll it up. Repeat with the remaining cod, prosciutto, and mushrooms.

Roll the puff pastry into a rectangle, tk x tk-inch. Cut into 4 rectangles. Place each rolled cod onto a puff pastry rectangle. Roll the cod in the puff, place on the prepared baking sheet seam side down. Fold the ends to cover completely. Repeat with the other cod. Brush the puff pastry with the egg wash and bake, until golden brown, about TK15 minutes. Remove from the oven and let rest, 10 minutes before serving.