Monkfish Wellington
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 4 x 175g/6oz monkfish tail fillets, trimmed
- 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper
- 150g/5½oz unsalted butter
- 250g/9oz ready-rolled puff pastry
- 1 free-range egg, beaten
For the Pate
- 200g/7oz smoked salmon
- 100g/3½oz cream cheese
- 25ml/1fl oz double cream
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- 1 tbsp capers
Method
- STEP 1Dust the monkfish in the seasoned flour.
- STEP 2Heat the butter in a frying pan and fry the monkfish for one minute on each side, or until golden-brown on both sides. Remove from the pan and set aside to cool.
- STEP 3Meanwhile, for the Pate, blend the smoked salmon, cream cheese, cream, lemon juice and seasoning in a food processor to a puree. Fold in the capers.
- STEP 4Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- STEP 5Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- STEP 6Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
- STEP 7Preheat the oven to 200C/400F/Gas 6.
- STEP 8Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
- STEP 9By Simon Rimmer from Something for the Weekend
