Recipe detail

Fish Monkfish Wellington

26.11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: English

Program steps

  • Preheating:
  • 195 °C

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Hot air
100 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 180 °C
ventilator icon 60 %
ventilator icon 
Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
monkfish tail fillets, trimmed 200g 8 pcs
flour 200 g
butter 70 g
salt 1 g
ground black pepper 1 g
rolled puff pastry 500 g
eggs, beaten 2 pcs
smoked salmon 400 g
mascarpone cheese 200 g
double cream 50 ml
capers 30 g
fresh dill 1 pcs


1. Sieve the flour and season it with salt and pepper. Use it to dust the monkfish fillets 2. In a skillet, sear the fish in hot butter until golden and set aside 3. To make the pâté, blend the salmon, mascarpone, cream, lemon juice, dill and seasoning. Add in the capers in the end and pulse 4. Cut the puff pastry into eight equal pieces and roll out to a large enough sheet to make a parcel around the fish 5. After the fish has cooled down brush with pâté, roll the dough around it and brush with egg. Allow the Wellingtons to rest in the fridge for 30 minutes before cooking 6. Set the oven on dry heat at 180°C, fan speed 3 7. Bake for 12 minutes, set Golden Touch function and bake for an additional 8 minutes

Recommended accessories

Vision Bake