A delicious halibut Wellington recipe featuring crepes, prosciutto, and puffed pastry. This dish is easy to prepare with the help of a thermometer for perfect cooking. Enjoy a gourmet seafood experience at home.
1: Blend together spinach, milk, and egg until fully combined. Add flour and salt, blend again.
2: Pour the crepe batter into a greased nonstick pan on medium-low heat for 2 minutes. Flip and cook for another 30 seconds. Set aside.
3: Add dill into a spice grinder and blend for 30 seconds. Add charcoal and pulse until combined. Transfer onto a plate.
4: Slice the halibut into strips, season with salt, and roll in the dill charcoal.
5: Lay cling wrap on a clean surface, place crepe overlapping, and lay prosciutto on top.
6: Place halibut on the crepe and roll tightly using cling wrap, tying the ends. Refrigerate for 30 mins.
7: Preheat the oven to 375F.
8: Roll the puffed pastry out to about 1/4 inch thick. Remove cling wrap from halibut, place on the lower third of the pastry, and roll tightly. Brush ends with yolk-water mixture and seal.
9: Transfer Wellington onto a parchment-lined baking sheet, brush with egg wash, and insert thermometer.
10: Set thermometer to 140F and bake. Rest for 15 minutes before carving.
