Arctic Char Wellington

Our Arctic char Wellington has quickly become one of our favourite seafood centre pieces. 

Featuring wild Arctic char, layers of creamy chard mixture, and golden buttery puff pastry, this recipe hits all the right notes. Unlike your traditional beef wellington, you don’t have to spend your time hovering by the oven in fear of over- or undercooking. It comes together simply, with minimal fuss. Bake in the oven until the pastry is perfectly golden, then slice to reveal the delicate orange flesh of the char. It’s a recipe we’re sure the whole family will enjoy!

Servings: 4-6 people

Prep Time: ~20 mins  |  Cook time: ~30 mins

Ingredients

• 1 wild Arctic char portioned fillet (approx. 500g), thawed
• 1 lemon, zest and juice
• 1 bunch rainbow chard (or spinach)
• 1 shallot, finely sliced
• 2 garlic cloves, minced
• 2 tbsp salted butter
• 1 Herb & Garlic Boursin cheese 
• ⅓ cup heavy cream
• 2 tbsp fresh thyme leaves
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and pepper

Directions

1. Preheat oven to 400°F.
2. Using a sharp knife, carefully remove the skin from your thawed char fillet. Pat dry with paper towels, then season generously with salt, pepper and lemon zest. Be sure to coat both sides of the fish. Set aside.
3. Roughly chop the rainbow chard, keeping the stalks and leaves separate. Melt the butter in a large pan over medium-high heat. Sauté the rainbow chard stalks and shallots for 3-4 minutes until softened, then add the garlic, chard leaves and thyme. Cook for another few minutes until soft and fragrant.
4. Add the Boursin cheese, cream, the juice of half a lemon, and a generous crack of salt and pepper. Stir to combine and set aside.
5. Roll out the puff pastry on a lightly floured surface. Place the prepared Arctic char fillet on one side of the pastry sheet (you want to have enough room to be able to fold the pastry to cover the char). Top with spoonfuls of the chard mixture, then fold the pastry over the fish like a flap. Using a fork, gently press the edges together to seal the wellington. Brush with egg and use a spoon or fork to add any designs of your choosing (or just leave as is!). Finish with a sprinkle of flaky sea salt.
6. Transfer the Wellington to a lined baking sheet and place on the centre shelf of your oven to bake for around 25-30 minutes or until the puff pastry is perfectly golden.
7. Transfer to a serving platter and sprinkle with a few remaining thyme leaves. Cut into pieces and serve alongside your favourite seasonal sides.

Notes

• This recipe could also be made with any of our larger wild salmon species!

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