tom kerridge curried monkfish wellington

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Tom Kerridge curried monkfish wellington

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

If you’re looking to make a spectacular burnished-pastry-encased centrepiece, you can’t beat the majesty of a wellington. This version from Tom Kerridge is very different from the classic beef wellington, but will impress and delight in equal measure. Why not try it for your Christmas Eve dinner?

Ingredients

700g monkfish loin, in one piece (see Tips)

25g unsalted butter, melted

1 tsp medium madras curry powder

2 x 320g sheets all-butter puff pastry

Plain flour to dust

1 large free-range egg, beaten

2 tsp nigella seeds

1 tbsp vegetable oil

2 tbsp unsalted butter

1 tsp cumin seeds

1 tsp black mustard seeds

1 onion, finely chopped

10 curry leaves, finely chopped

2 garlic cloves, finely chopped

2cm piece ginger, finely grated

1 tsp medium madras curry powder

250g basmati rice

500ml fish stock

100ml coconut cream

100g frozen peas

400ml fish stock

500ml coconut cream

1 tsp medium madras curry powder

2 tbsp finely chopped coriander

Directions

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