Fillet Ocean Trout in Pastry


  • 2 sheets Borg's Puff Pastry Sheets, thawed
  • 2 large fillets (2x1.5kg) ocean trout with skin removed
  • 100g butter
  • 500g champignons, finely sliced
  • 200g shallots or leeks, finely sliced
  • 1 tablespoon thyme
  • 1 egg 

Preparation Time 30 minutes
Baking Time 45 minutes
Servings 10


  1. Preheat the oven to 180°C. 

  2. Prepare a large baking tray with baking paper.

  3. Remove bones from fish with tweezers and season with salt/pepper.

  4. In a deep pan heat butter, add shallots or leaks followed by champignons and cook until they gently soften. Add thyme and parsley, empty into a bowl and allow to cool.

  5. Place a sheet of Borg's Puff pastry onto a work bench.

  6. Place the trout fillet with skin facing down on the Borg's pastry sheet. Spread the mixture from the bowl evenly over the fillet and place the other fillet on top.

  7. Brush around the edges of the pastry with beaten egg wash. Cover with other pastry sheet. Trim excess pastry from the outside of fillet and press two sheets together to create a seal and fold pastry around edges.

  8. Brush with beaten egg wash on top of pastry.

  9. Bake in oven at 180°C for 35-45 minutes or until golden brown. Allow to rest fro 5 minutes before serving.

  10. Serve with tarter sauce.