Swordfish wellington

By Spencer Watts
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  • 3 tablespoons (45 milliliters) butter
  • 1 cup (240 milliliters) 35% cream
  • 1 garlic clove, thinly sliced
  • 4 leeks (whites only), thinly sliced
  • 1 shallot, diced
  • 1 sprig of thyme, stem removed
  • Pinch of salt and white pepper
  • 4 swordfish fillets (120 grams each)
  • 4 sheets frozen puff pastry
  • 8 slices prosciutto
  • 1 egg


  1. Preheat oven to 400F (205C).
  2. Heat a large skillet over medium heat and melt butter.
  3. Add leeks, thyme, garlic and shallots, and cook for 10-12 minutes.
  4. When leeks are soft, add cream and season with salt and pepper.
  5. Cook for another five to six minutes, or until cream is completely reduced.
  6. Remove from heat and allow to cool completely.
  7. Roll out one thawed sheet of puff pastry into a large rectangle.
  8. Place two slices of prosciutto on second half of puff pastry.
  9. Place one swordfish fillet over the prosciutto, and season with pepper.
  10. Add one quarter of the cold creamed leeks over the fish, and wrap with prosciutto.
  11. Fold puff pastry over the whole thing and seal edges using the tips of a fork.
  12. Whisk egg in a bowl, and brush over the puff pastry.
  13. Start over for the 3 remaining swordfish fillets.
  14. Place on baking sheet and cook in preheated oven for 12-15 minutes.
  15. To confirm that the fish is cooked through, check that internal temperature is above 145F (62C).

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