Wright Bros. American Grill’s Haddock Wellington 

1 6 oz. haddock filet
1 teaspoon butter, melted
1 teaspoon oven roasted garlic
Pinch of trimix (kosher salt and pepper)
1 oz. duxelle wild mushroom duxelle *See recipe below*
oz. egg wash
sheet puff pastry
1 sauce sherry cream sauce

Place the fish on a cutting board and season it with trimix, then rub the melted butter on the fish. Sear the fish either in a pan or on the grill. Only cook the fish long enough to sear the outside. Chill the fish. Place the puff pastry on a flat surface. You may need to lightly dust the counter with flour to keep the puff pastry from sticking. Roll the puff pastry out, so that it is about 1/4 larger. Place the cooled haddock in the center of the puff pastry. Spread the oven-roasted garlic on top of the haddock then top with the wild mushroom duxelle. Brush the edges of the puff pastry with the egg wash. Pull the sides of the puff pastry up and over the haddock. Wrap the fish like a present, seal the edges with the egg wash. Place the Wellington onto a baking sheet and place into a 350 oven for approximately 30 minutes or until the fish reaches an internal temperature of 160. Remove from the oven and serve with the sherry cream sauce or a gorgonzola cream sauce. Use caution the inside will be very hot

Sherry Cream Sauce

1 teaspoon peeled shallots, finely chopped
1 tablespoon butter
3 oz. lobster stock
2 oz. sherry wine
3 oz. heavy cream

Saut the shallots in the butter until translucent. Add the lobster stock and half of the sherry. Cook over medium high heat to reduce by half. Add the cream and the remaining sherry and continue to cook until reduced by half. The sauce should coat the back of a spoon and be somewhat thick. Taste and adjust seasonings with kosher salt and white pepper.

Oven Roasted Garlic Sauce

40 oz. peeled garlic
5 cups olive oil
1 lb. unsalted butter
1 teaspoon kosher salt
teaspoon ground white pepper

Place the garlic and olive oil in a stainless steel pot with a tight fitting lid. The oil should cover all of the garlic. Place the pot in a 350 F oven. Bake until the garlic is very tender. Remove the pot from the oven and allow to cool slightly. Remove the garlic and place in the bowl of the food processor. Add 6 oz. of the used olive oil to the food processor along with the pound of butter, cut into small pieces. Puree the mixture until smooth. Season to taste with the salt and pepper. Remove the roasted garlic to a clean container with a tight fitting lid. Label, date and refrigerate. The remaining roasted garlic oil can be cooled, and placed in an appropriate sized container. Label, date and refrigerate and may be used for other applications.

Wild Mushroom Duxelle

8 oz. medium mushroom, finely chopped
8 oz. portabello mushrooms, finely chopped
4 oz. shiitake mushrooms, finely chopped
4 oz. butter
teaspoon trimix (kosher salt and pepper)
2 oz. shallots, peeled and finely chopped
4 oz. Spanish onion, finely chopped
4 oz. sherry wine

Heat the butter in a large saut pan over medium high heat. Add the mushrooms and saut for three to four minutes. Next add the shallots and onions and continue to cook for another three to four minutes, stirring frequently. Last add the sherry, reduce the heat to medium and continue to cook until almost all of the liquid has evaporated. Remove from the heat and cool. Label, date and refrigerate until you are ready to assemble the Wellingtons.