Recipe for Trout Wellington

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 tbl	Butter
2 tbl	Lemon juice
1/2 tsp	Pepper
1 cup	Shrimp meat
2 tbl	Capers
4 x	Trout (boned)
	PUFF PASTRY

Instructions:

Instructions: Melt butter in saucepan; add lemon juice, pepper & shrimp meat.

Simmer 5 minutes. Remove from heat & add sherry. Process in food processor to a smooth paste. Stir in capers. Wash trout & pat dry.

Place on buttered baking sheet with at least 1" of space around them.

Spread shrimp paste over. Make pastry & roll out to 1/8" thick. Cut pastry into 4 sheets & cover each fillet. Tuck in sides firmly, brush with beaten egg & bake in 400 over for 30 minutes.

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