You will need
- 8 6-oz. farm-raised Arctic char fillets, cut about 3/4 inch thick
- 2 sheets of puff pastry 10 inches by 15 inches (available at specialty food stores)
- 1 egg yolk mixed with 1 tbsp. milk for glaze
- 3 tbsp. butter
- 8 oz. can of artichoke bottoms, drained and coarsely chopped
- 1/4 cup Madeira wine
- 1 lb. mushrooms, coarsely chopped
- 1 onion, chopped
- 6 tbsp. dry white wine or imported dry vermouth
- 6 tbsp. white wine vinegar
- 2 tbsp. finely chopped shallots or onion
- 1 1/2 cups heavy cream
- 2 tbsp. finely chopped chives or parsley
- salt and pepper to taste
For the mushroom artichoke filling
Melt butter in a skillet and sauté artichokes and onion until lightly browned. Add mushrooms and Madeira and cook, stirring, until most of the liquid has evaporated. Season to taste. Remove to a bowl and chill.
For the Wellingtons
Place pastry on a floured board and cut into four rectangles, then repeat with the remaining sheet of dough. Place char fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom artichoke filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Wrap the puff seams down. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again.
For the light white wine sauce
Place the wine, vinegar and shallots or onion in a medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately four tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency. This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.
Bake and finish
Preheat oven to 425 degrees. Bake Wellingtons for 20-25 minutes or until the pastry is golden. Remove fish from the oven at 130 degrees. At this time, place Wellingtons onto a bed of wilted spinach. Spoon a small amount of sauce on each Wellington. Garnish with diced red peppers.
Recipe by New England Aquarium Chef Tim Ridge