Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
Season the tail with salt and pepper 30 minutes before cooking. This helps season the fish, but also extracts moisture that will make the Wellington soggy.
1 Monkfish tail
Salt
Pepper
Step 2
Heat a pan to medium-high heat. Fry off the tail in a tbsp olive oil until there’s a nice colour on each side (around 1 minute each side). Remove the tail and immediately brush a light layer of Dijon mustard over. Set aside.
Olive oil
Dijon mustard
Step 3
Re-using the same pan, melt the butter over a low-medium heat. Add the chopped sage, garlic, anchovy and nutmeg. Fry for 2 minutes, then bring up the heat and add the spinach.
1 tbsp Butter
4 Sage leaves
1 Garlic clove
2 Tinned anchovy fillet
1 pinch Ground nutmeg
500 g Spinach
Step 4
Heavily wilt the spinach and extract as much moisture as possible. Season with salt then set aside.
Step 5
Lay out a large strip of cling film. On top of the cling film, lay out the 4 slices of Parma ham, slightly overlapping one another. Season with pepper, then layer over the wilted spinach. Place the monkfish in the middle, then roll it up as tightly as possible. Wrap it in the cling film and tighten it up by twisting each end. Set in the fridge for 15 minutes.
4 slices Parma ham
Step 6
Lay out another strip of cling film. Place the pastry on top of the cling film, enough to cover all sides of your parma ham-monkfish sausage. Remove the parma ham-monkfish sausage from the cling film and place in the middle. Brush the pastry with some of the egg yolk and roll it up as tight as possible. Cut off any excess pastry. Wrap in the cling film and tighten. Place in the fridge for another 15 minutes.
1 roll Puff pastry
2 Egg yolks
Step 7
Heat the oven to 180C. Remove the Wellington from the cling film and give it a good egg wash. If you're feeling super chef-y, use the rest of the pastry sheet to create a lattice pastry layer over the top. To create the lattice, make small incisions in overlapping rows across the pastry sheet and gently stretch to reveal the lattice pattern. Lay over the wellington and brush with the remaining egg wash. Season the top with flaky salt, then bake for 30-35 minutes or until lovely and golden brown. Leave to rest for 5 minutes.
Step 8
Using a very sharp knife, cut a thick wedge of Wellington and serve with either mash, roast new potatoes or even just a salad.
For
2
M
I
1
Monkfish tail, 400-600g filleted
Dijon mustard
Salt
Pepper
Olive oil
1
tbsp
Butter
4
Sage leaves, finely chopped
1
Garlic clove, finely chopped
1
pinch
Ground nutmeg
2
Tinned anchovy fillet, chopped
500
g
Spinach, washed
4
slices
Parma ham
1
roll
Puff pastry
2
Egg yolks
Only visible to you
Made it?
Cancel
Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
Season the tail with salt and pepper 30 minutes before cooking. This helps season the fish, but also extracts moisture that will make the Wellington soggy.
1 Monkfish tail
Salt
Pepper
Step 2
Heat a pan to medium-high heat. Fry off the tail in a tbsp olive oil until there’s a nice colour on each side (around 1 minute each side). Remove the tail and immediately brush a light layer of Dijon mustard over. Set aside.
Olive oil
Dijon mustard
Step 3
Re-using the same pan, melt the butter over a low-medium heat. Add the chopped sage, garlic, anchovy and nutmeg. Fry for 2 minutes, then bring up the heat and add the spinach.
1 tbsp Butter
4 Sage leaves
1 Garlic clove
2 Tinned anchovy fillet
1 pinch Ground nutmeg
500 g Spinach
Step 4
Heavily wilt the spinach and extract as much moisture as possible. Season with salt then set aside.
Step 5
Lay out a large strip of cling film. On top of the cling film, lay out the 4 slices of Parma ham, slightly overlapping one another. Season with pepper, then layer over the wilted spinach. Place the monkfish in the middle, then roll it up as tightly as possible. Wrap it in the cling film and tighten it up by twisting each end. Set in the fridge for 15 minutes.
4 slices Parma ham
Step 6
Lay out another strip of cling film. Place the pastry on top of the cling film, enough to cover all sides of your parma ham-monkfish sausage. Remove the parma ham-monkfish sausage from the cling film and place in the middle. Brush the pastry with some of the egg yolk and roll it up as tight as possible. Cut off any excess pastry. Wrap in the cling film and tighten. Place in the fridge for another 15 minutes.
1 roll Puff pastry
2 Egg yolks
Step 7
Heat the oven to 180C. Remove the Wellington from the cling film and give it a good egg wash. If you're feeling super chef-y, use the rest of the pastry sheet to create a lattice pastry layer over the top. To create the lattice, make small incisions in overlapping rows across the pastry sheet and gently stretch to reveal the lattice pattern. Lay over the wellington and brush with the remaining egg wash. Season the top with flaky salt, then bake for 30-35 minutes or until lovely and golden brown. Leave to rest for 5 minutes.
Step 8
Using a very sharp knife, cut a thick wedge of Wellington and serve with either mash, roast new potatoes or even just a salad.
For
2
M
I
1
Monkfish tail, 400-600g filleted
Dijon mustard
Salt
Pepper
Olive oil
1
tbsp
Butter
4
Sage leaves, finely chopped
1
Garlic clove, finely chopped
1
pinch
Ground nutmeg
2
Tinned anchovy fillet, chopped
500
g
Spinach, washed
4
slices
Parma ham
1
roll
Puff pastry
2
Egg yolks
Only visible to you
Made it?
Cancel
