Monkfish En Croute with a Lemon Butter Sauce
Monkfish is highly valued for its taste and meaty texture and as such, can handle strong flavours and is good to use in stir fries and barbecues. Its flavour can be compared to scampi or langoustine and it's simple to prepare (the membrane should be removed prior to cooking - any good fishmonger can do this for you).
Takes , serves 4.Download
- 4 175g monkfish tail fillets
- Seasoned flour
- Knob of butter
- Ready made puff pastry
- Tub of salmon pate
- Beaten egg
- 100g butter
- 3 garlic cloves, crushed
- Juice of 1 lemon
- Salt and pepper
- Pre-heat oven to 200C/gas mark 6.
- Dust monkfish with seasoned flour then fry in butter until golden brown all over. Set aside.
- Roll out puff pastry and cut into 4 equal sized pieces (large enough to fully wrap each fillet)
- Smooth a layer of pate along the middle of the pastry.
- Place a fillet in the centre of each piece of pastry and create a parcel. Crimp the edges to form a seal.
- Lightly brush with beaten egg then chill in fridge for 25 minutes.
- Place on a baking tray in oven and cook for about 20 minutes or until pastry is golden brown.
- While the fish is baking, make the sauce.
- Fry garlic in the 100g butter until a light golden brown. Add lemon juice then season with salt and pepper.
- When the dish is ready, serve with sauce immediately.
Pimp My Fish Dish
Create a pea puree (blitz cooked peas, mint, parsley, crème fraiche, lemon zest, spring onions and seasoning) and add as an extra layer inside the parcel - or serve on the side.
This recipe is brought to you by Milford Fish Docks in association with The Fish Plaice, Milford Haven.