Saltfish Wellington With Cassava


1 lb. prepared saltfish fillets
4 oz. onion, chopped
2¾ cups fresh mushrooms, chopped
1 oz. white wine
Salt and cracked pepper
8 oz. bacon, chopped
2 oz. cream
2 lbs. cassava, grated fine
1 oz. fennel seeds
1 egg
Wax paper, 4 large pieces
¼ cup oil


Use two fillets and slice lengthwise down the middle of the fillets creating long thin pieces. In a sauté pan add the bacon and cook on med. until it begins to brown. Next add the onions and mushrooms. Sauté until the onions are clear and the mushrooms are tender then add the cream, salt and pepper to taste. Bring to a simmer. Remove sauce from stove and let cool. Pour cooled sauce into a food processor and pulse making a fine paste set aside. In a bowl mix egg, fennel seeds, cassava and salt & pepper to taste. Coat the fillets in the paste and roll each fillet individually. Place the pieces of wax paper on a flat surface and on top of them the cassava mixture creating a rectangle shape. (take into consideration the size of the rolled fish) leaving no more than a half inch on each side. Place the rolled fillet on the cassava mixture. Use the wax paper to mold the mixture around the fish adding more mixture to cover if needed, shaping into low cylinders. Repeat these steps for each piece of fish. In a skillet add oil and heat to med heat. Place the 4 cylinder shaped pieces of fish in the pan and fry until golden brown turning once. Cook for 2-3 mins per side.