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Member recipe

Monkfish Wellington

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Serves 4

Try these individual parcels of pastry-wrapped monkfish for a smart dinner party.

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  • 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


    1. Dust the monkfish in the seasoned flour.
    2. Heat 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.
    3. Meanwhile, 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.
    4. Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
    5. Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
    6. Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
    7. Preheat the oven to 200C/400F/Gas 6. Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
    8. By Simon Rimmer from Something for the Weekend

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23rd Jun, 2020
Stage 4 and 5 are identical. What is Stage 5
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