Beef Wellington with a Twist, with Shark

Name: Beef Wellington with a Twist, with Shark
Cook time: 22 min
Ingredients: 250 g prawns (peeled); 70 g egg whites; 3 g salt; 150 g double cream; 1 egg; 160 g milk; 70 g flour; 2 g salt; 50 g fresh parsley; 2 x 150g dogfish loin (or any other shark loin of comparable size); 100 g salt; 50 g ground kelp / kombu

Catch and cook fishing series in Cornwall with John Locker aka The FishLocker!

Cook time22 minutes

Ingredients

Prawn mousse

Crêpes

Directions

1
Go fishing, catch a shark and fillet the fish as shown in this reel.
2
Cure the shark loins with salt and kombu in the fridge for 1 hour, rinse and pat dry.
3
Combine all crêpe ingredients and blend into a smooth batter. Cook on one side only over low heat for just a few minutes.
4
Blend together prawns, salt and egg whites, then fold in the double cream.
5
Spread evenly 1cm of mousse onto a crêpe. Place the shark fillet in the middle and roll into a sausage (with clingfilm). Chill for 1 min. 1 hour. Place fish sausage on a sheet of puff pastry and roll up. Garnish with layer of lattice and egg wash. Bake at 220C for 17 minutes, let rest for another 5 min. carve and enjoy!

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