Rowie’s Gluten-Free Hiramasa Wellington

By Rowie Dillon, Creator - Rowie's Cakes

Hiramasa Wellington generously serves 8-10 people and looks spectacular as the table’s centrepiece at any dinner party.

Watch Rowie walk us through the preparation or follow the recipe below.

INGREDIENTS

FISH

2kg Hiramasa Kingfish
1 ½ tbsp coconut oil
1 eschalot
100g fresh peas
1 small butter lettuce
½ lemon, zested
Chopped dill
Pink salt and black pepper to season

PASTRY

200g gluten-free* white rice flour plus extra for dusting and rolling out
5 tbsp gluten-free* cornflour
200g mashed potato (cold)
½ tspn baking powder
200g cold chopped butter
Egg white for brushing
Sprinkling of black sesame seeds

METHOD

Pre-heat oven to 180 degrees fan-forced.

Use a stand mixer and the dough hook or beater for your pastry.

Place rice flour, cornflour and baking powder in mixing bowl and combine on lowest speed for 30 seconds until mixed.

Add cold mashed potato and chopped cold butter and combine on low to medium speed for approximately 3 minutes. Once pastry comes together, remove pastry and place on sheet of baking paper that’s dusted with rice flour. Set aside at room temperature to rest.

Knead and form into a brick then start shaping to mirror outline of fish. Dust rolling pin and gently roll pastry to approx ½ to ¾ cm think.

Place Hiramasa Kingfish skin down in baking dish. Rowie recommends porcelain to help cook fish and pastry more evenly.

Melt coconut oil in to shallow pan, add chopped eschalot and sear till clear; but not browned.

Add peas and sear until bright green and just soft; not smashed.

Break lettuce leaves into pan over peas and combine quickly before removing from heat and adding dill.

Season Kingfish with pink salt and cracked black pepper.  Add lemon zest pea, lettuce and dill mix. Place your pea mix on top of fish. The lettuce will hold it together.

Gently flip your flat, rolled pastry over the top of your pea-topped Kingfish.

With a pallet knife cut the pastry around fish to about 2cm around the edges; enough to tuck under the base of fish to capture the flavour.

Brush pastry with egg white.

Make a searing in the pastry, without touching the fish and topping and prick a couple of time with a fork.

Sprinkle with black sesame seeds.

Bake on 180 degrees; fan-forced for 35 minutes or until pastry is crispy golden and gorgeously crunchy.

Remove from oven. Slice on the cross and serve while piping hot.

*Even if you’re not gluten-intolerant, Rowie’s amazingly crunchy pastry makes Hiramasa Wellington a dinner winner for everyone!

Hiramasa Wellington