Monkfish Wellington
I’ve served this wellington with some seasonal sprouts and a very simple green peppercorn sauce, which complements the dish beautifully.
SERVES
4
PEOPLE
Ingredients
For the Wellington:
1 x 250g monkfish tail (trimmed)
2 tbsp Dijon mustard
6 whole leaves of savoy cabbage (inner stalk removed but leaves intact)
1x batch mushroom duxelles
1 x 320g sheet puff pastry
4 egg yolks
2 sprigs rosemary
For the mushrooms duxelles:
3 tbsp rapeseed oil
500g mushrooms finely chopped
1 onion, finely diced
3 cloves garlic, minced
2 sprigs thyme leaves chopped
150g breadcrumbs
Method
To make the duxelles, heat the oil in a medium-based pot and sweat the onion and garlic until translucent.
Add the thyme and mushrooms and cook for 8-10 minutes until caramelised.
Add the breadcrumbs, mix and season well . Transfer to a plate and allow to cool completely.
To make the Wellington, bring a small pot of water to the boil.
Blanch the cabbage leaves until cooked through. Refresh in ice water and drain well. Set aside.
Preheat the oven to 200°C/ gas 6.
Brush the tail of monkfish in Dijon mustard. Using clean hands, mould the mushroom duxelles around the monkfish to completely coat it.
Pat the blanched cabbage leaves to remove excess water. Place the cabbage leaves in the centre of a large sheet of parchment paper.
Trim the leaves of cabbage to match the size of the monkfish tail.
Brush the cabbage leaves with the remaining Dijon mustard and place the monkfish on top.
Use the parchment paper's edges to draw the cabbage around the monkfish, rolling into a sausage shape. Twist the ends of the parchment to tighten. Place in the freezer for 10 minutes to set.
Once set, carefully remove the layer of parchment paper.
Brush the sheet of puff pastry with egg yolk and place the monkfish in the centre. Roll to cover the monkfish completely in puff pastry, trim the excess pastry and press to seal the sides.
Brush with egg yolk and sprinkle with rosemary leaves and sea salt.
Bake in the preheated oven for 20 minutes. Reduce the temperature to 190°C/ gas 5 for a further 10 minutes.
Remove from the oven and allow to rest for 5 minutes before carving and serving.
