Monkfish Wellington

Monkfish Wellington is a modern British recipe for a classic dish of monkfish fillets that are fried, placed on top of a bed of smoked salmon pate, covered in puff pastry and oven baked until cooked through and which makes and excellent alternate Christmas dinner. . The full recipe is presented here and I hope you enjoy this classic British version of: Monkfish Wellington.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Baking RecipesBritish Recipes


Ingredients:

4 x 175g monkfish tail fillets, trimmed neatly
100g plain flour, seasoned with salt and freshly-ground black pepper
75g unsalted butter
250g ready-rolled puff pastry
1 egg, beaten
1 batch smoked salmon and cream cheese pâté
4 tbsp spinach purée (steamed and blended spinach)

Method:

Heat the butter in a frying pan then dust the monkfish fillets with the seasoned flour. Add to the frying pan and cook for about 1 minute per side, or until golden brown all over. Remove from the pan and set aside to cool.

Take the puff pastry and cut into four pieces, each large enough to completely enclose one of the monkfish fillets. Take the salmon pâté, blend with the spinach purée then spoon some of this along the centre of each pastry piece. Sit a monkfish fillet on top then fold over the pastry to form a parcel completely enclosing the fish. Crimp the edges sealed and trim off any excess.

Brush all the pastry parcels with beaten egg then set aside to chill in the refrigerator for 20 minutes. Now arrange on a baking tray and transfer to an oven pre-heated to 200°C. Bake for between 18 and 20 minutes, or until the pastry is golden brown and cooked through.

Serve hot.

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