Fish Wellington

Ingredients for 6 servings:

• 40 g butter
• 3 onions
• 600 g fish fillet(s) without skin, approx. 30 cm long
• ½ tsp sweet paprika powder
• 1 large eggplant(s), approx. 300 g
• 375 g puff pastry, frozen, thawed
• 35 g breadcrumbs
• 1 egg(s), lightly beaten
• 250 g natural yogurt
• 1 tbsp fresh, chopped dill
• salt and pepper
• 2 red bell peppers
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

e.g. with monkfish, garfish, ling

Melt the butter in a pan and add the thinly sliced ​​onions. Sauté over low heat for 15 minutes, until the onions are soft and browned. Let cool, then season with salt and pepper. Rub one side of the fish fillets with paprika. Stack the fish fillets on top of each other, pepper side up. Cut the peppers into quarters, remove the seeds and white pith. Bake, curved side up, until the skin blisters and has blackened spots. Let cool, then peel off the skin. Cut the eggplants into slices about 1 cm thick. Place the eggplant slices on a baking sheet and season with salt and pepper. Bake until the eggplants are lightly browned, turning the slices once. Preheat the oven to 220°C (top/bottom heat). Roll out the dough on a floured surface to 35 x 25 cm. The fish should be able to be completely wrapped in dough. Spread breadcrumbs over the dough and place the fish on top. Cover with onions, then a layer of bell peppers, and finally with eggplant slices. Brush the edges of the dough with egg. Fold the dough over and press the sides together firmly. Use any leftover dough for decoration. Brush with egg and bake for 30 minutes. When the dough starts to brown, cover lightly with aluminum foil. Slice to serve. Mix together the yogurt, dill, salt, and pepper. Serve with the fish Wellington.