COMBIONLINE - Monkfish Wellington
1. Sieve the flour and season it with salt and pepper. Use it to dust the monkfi...
Ingredients
- 8.0000 tPcs monkfish tail fillets, trimmed 200g
- 200.0000 g flour
- 70.0000 g butter
- 1.0000 g salt
- 1.0000 g ground black pepper
- 500.0000 g rolled puff pastry
- 2.0000 tPcs eggs, beaten
- 400.0000 g smoked salmon
- 200.0000 g mascarpone cheese
- 50.0000 ml double cream
- 30.0000 g capers
- 1.0000 tPcs fresh dill
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