Steelhead Wellington

Ingredients

• 6 tablespoons butter

• 6 cloves garlic, chopped

• 1 medium onion, chopped

• 15 oz fresh spinach

• Salt to taste, for spinach

• Pepper to taste, for spinach

• 1 cup breadcrumbs

• 12 oz cream cheese

• 3/4 cup shredded parmesan cheese

• 6 tablespoons fresh dill, chopped

• 3 sheets puff pastry, softened to room temperature

• 1 Mt. Lassen Steelhead Fillet, cut into 3 portions

• Salt to taste, for salmon

• Pepper to taste, for salmon

• 1 egg, beaten

• Sesame seeds and additional fresh dill for garnish, if desired

Directions

1. Preheat oven to 425°F.

2. In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

3. Add the spinach, salt, and pepper, cooking until spinach is wilted.

4. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

5. On a cutting board, smooth out the sheet of puff pastry. Place one portion of the steelhead fillet in the middle of the pastry and season both sides with salt and pepper.

6. Place several spoonfuls of the spinach mixture(1/3 of the total) on top of the steelhead, smoothing it out so that it does not spill over the sides.

7. Fold the edges of the puff pastry over the steelhead and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped steelhead over and transfer to a baking sheet lined with parchment paper.

8. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern, taking care not to score through the pastry.

9. Brush the top again with the egg wash and sprinkle with sesame seeds if desired.

10. Repeat the process for the 2 remaining steelhead portions.

11. Bake for 20-25 minutes, until pastry is golden brown. Top with remaining fresh dill, slice and serve hot out of the oven.