Rainbow Trout Wellington

Serves: 4-6
Cooking time: 40min

Ingredients
1-2 packets puff pastry
4-6 rainbow trout fillets
1 1/2 cups nuts (pinenuts and walnuts)
3 tablespoons lemon zest, 
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons fresh dill, chopped
2 garlic cloves, minced
1 tbsp capers, chopped finely
salt and pepper to taste
¼ cup wholegrain mustard

Method 
Place pinenuts and walnuts in food processor and pulse coarsely. You can also use a knife to roughly chop the nuts. Add lemon zest, dill, garlic and capers; pulse until crumbly. Mixture should stick together. 
In a separate bowl, mix olive oil and wholegrain mustard. Brush trout fillets generously with the mustard mixture, season with salt and pepper then set aside.
Roll out puff pastry and flatten slightly with a rolling pin. Cut enough pastry to fully cover each fillet. Place trout fillets on the pastry and sprinkle generously with the nut mixture then cover fully and seal with the pastry. Using a sharp knife, create design on the top of each Wellington then brush lightly with egg wash.
Bake at 195°C for 15 to 20 minutes, or until the pastry is golden brown. 

Serve hot and enjoy.