Monkfish Wellington
Looking to impress your dinner guests? This monkfish Wellington recipe is a showstopper! Succulent monkfish fillets are enveloped in a luxurious smoked salmon pate and encased in golden puff pastry. With each bite, you'll savor the delicate flavors and textures that make this dish a true culinary delight.
— Constant Cookbook
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
Instructions
- Dust the monkfish in the seasoned flour.
- 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.
- 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.
- Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
- By Simon Rimmer from Something for the Weekend
Yield
Serves 4
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