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
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