Monkfish Wellington

The Fish Society X DukesHill our ultimate wellington packed full of delicious monkfish and lomo.

  • Beginner
  • Serves 2
  • 1 hour
Monkfish Whole Fillet

What you’ll need

  • 400G Whole Monkfish Fillet
  • 100g Lomo Ham
  • 1 tsp Unsalted Butter
  • 125g Baby Spinach
  • 1 Garlic Clove, Grated
  • 30g Grated Parmesan
  • 50g Double Cream
  • 1 pinch Ground Nutmeg
  • 3 pinch Sea Salt
  • Cracked Black Pepper
  • Puff Pastry
  • 1 Whole egg

Let's Cook!

Monkfish Wellington
Step 1

On a medium heat, saute the garlic for 1 minute then add washed baby spinach. Cook for a further 30 seconds before adding nutmeg, salt and pepper, cream and parmesan. Cook until combined then leave to chill in the refrigerator.

Monkfish Wellington
Step 2

Season whole monkfish fillet with salt and Pepper, leave to one side.
Lay out enough cling film to cover the monkfish fillet. Place lomo ham across cling film (vertically) leaving no spaces, 1 third from the bottom. Add spinach filling across lomo, then monkfish fillet. Gently roll over, making sure all the fillet is covered by the ham. Roll until tight and tie the ends. Refrigerate for 2 hours.

Monkfish Wellington
Step 3

Roll out your pastry base, Unwrap monkfish from cling film and place at the bottom of the pastry. Egg wash the edges and fold over until covered. Then egg wash the top.
Cut remaining pastry into 1cm strips. Lie two strips over the center to make a cross, then lay strips along the wellington, working outwards. Slot the pastry lines over and under until you have a lattice pattern. Egg wash to finish

Monkfish Wellington
Step 4

Bake at 180°C until golden brown. Leave to rest before serving, 4-5 minutes.

Wild British Monkfish Whole Fillet

Fish used in this recipe

Wild British Monkfish Whole Fillet

From £31.50
Skinless monkfish cheeks

Alternatively you can try

Skinless monkfish cheeks


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