Kelp Goose Wellington

Kelp Goose Wellington is a delightful fusion of traditional British cuisine and the unique flavors of South American coastal regions. The dish features a succulent kelp goose, a bird native to the Falkland Islands, wrapped in puff pastry for a decadent dining experience. Traditionally, "Wellington" dishes encompass a main protein, often beef or salmon, adorned with savory fillings and encased in pastry. By incorporating the kelp goose into this classic setup, you experience a culinary marvel that is both exotic and familiar.

Ingredients

• Kelp Goose
• Puff Pastry
• Mushrooms
• Onions
• Garlic
• Butter
• Olive Oil
• Dijon Mustard
• Prosciutto
• Egg
• Salt
• Pepper
• Thyme
• Parsley

Preparation Steps

1. Start by preparing the kelp goose. Clean and pat it dry, then season with salt, pepper, and thyme both inside and out.
2. In a large skillet, heat olive oil over medium-high heat. Sear the kelp goose on all sides until golden brown. Remove from the heat and let it rest.
3. To create the mushroom duxelles, finely chop the mushrooms, onions, and garlic. In the same skillet, melt butter and add the chopped ingredients. Sauté until the mixture is caramelized and all moisture has evaporated. Stir in parsley and season to taste.
4. Roll out the puff pastry on a floured surface, ensuring it's large enough to fully encase the kelp goose.
5. Spread a layer of Dijon mustard across the surface of the seared kelp goose. Lay out the prosciutto on the puff pastry, followed by the mushroom duxelles.
6. Place the goose on the prepared pastry, fold it over the bird neatly, and seal the edges with beaten egg.
7. Decorate the pastry surface with any remaining pastry trimmings. Brush the entire pastry with more beaten egg.

Cooking Process

Preheat your oven to 200°C (390°F). Place the wrapped kelp goose on a baking sheet. Allow it to cook in the oven until the pastry is golden brown and the internal temperature of the goose reaches a safe 165°F (74°C). For timing, refer to our cooking timer.

Enjoying Your Kelp Goose Wellington

Once cooked, let the kelp goose rest for 10 minutes before slicing. Serve it with seasonal vegetables and a light gravy. The flavors of the kelp goose, combined with the earthiness of the mushrooms and the buttery puff pastry, provide a luxurious taste, perfect for special occasions or any dinner worthy of celebration.