Monkfish Wellington with glazed carrots and hen of the woods

GBC Boeynaems Monkfish FILM 1080P 6 12 22
  • medium
  • 4
  • 7 hours plus time for the terrine to set overnight and the veal jus to simmer
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This beautiful monkfish Wellington from Ben Boeynaems layers kombu salt-cured monkfish with a delicate prawn mousse and bright green parsley crepes. It's served with a civet sauce made with a veal demi-glace and monkfish stock, glazed carrots and a Désirée potato terrine.

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First published in 2022




Potato Terrine

Reduced Veal Jus

Fish stock

Civet Sauce

Carrot and sauternes purée

Braised carrots


Parsley crepe

Prawn mousse

Wellington pastry

  • puff pastry block, rolled and chilled
  • 1 egg, beaten

Hen of the woods

Crispy sea purslane

  • 100g of sea purslane
  • vegetable oil, for deep frying
  • salt


  • Lattice cutter
  • Pastry brush
  • Super bag



Make the terrine and veal jus the day before you want to serve the monkfish Wellington, to allow time for cooking and chilling. First, preheat the oven to 140°C/gas mark 1


Melt the butter with the thyme and garlic. Take the garlic butter off the heat and allow to infuse for 10 minutes


Line a terrine mould with greaseproof paper


Pass the butter through a fine sieve, and season with the Maldon salt


Coat the sliced potatoes in the seasoned butter


Layer the potatoes in the terrine mould, ensuring that the layers are flat and even. Make sure you go above the top of the terrine mould, as once the potatoes have cooked they will shrink by at least a third


Bake for approximately 1 hour, or until a skewer goes through without any resistance


Once the terrine has cooked, press in the fridge overnight


To make the veal jus, first set the oven to 164°C/gas mark 3, 0% humidity and full fan


Add the veal and beef bones to several large oven trays and roast for 2 hours


Meanwhile, caramelise the vegetables. Add plenty of oil to a large stockpot and cook the vegetables until soft and well browned


Add the tomato puree and cook off for a few minutes until also caramelised


Deglaze with the red wine, then add the calves' feet and peppercorns. Cover with plenty of water and then simmer gently for 8-10 hours


Pass the veal stock through a fine mesh sieve, and then place back on the stove. Simmer again until reduced to a demi-glace. Transfer to the fridge


The next day, remove the terrine from its mould and cut it into 1cm thick slices


For the fish stock, add the ice or iced water, monkfish bones, celery, onion, garlic, fennel seeds and coriander seeds to a large pot. Bring everything to a boil and then reduce to a simmer. Cook for 15 minutes, skimming off any impurities


Add the white wine, herbs and lemon peel then remove from the heat. Cover the pan with cling film and allow to infuse for 10 minutes


Pass the fish stock through a fine sieve and set aside


For the civet sauce, first sweat the shallots, mushrooms, herbs and spices gently in oil until the shallots just start to colour


Deglaze the pan with brandy, and then cook until the brandy has completely reduced. Add the red wine, chicken stock and fish stock. Bring to a gentle simmer

  • 50g of brandy
  • 500g of red wine
  • 200g of chicken stock
  • 350g of fish stock, from above

Cook the sauce until it has reduced by three quarters, and then add 400g of the reduced veal jus


Bring the sauce to a simmer, and then pass through a superbag or muslin cloth


For the carrot and sauternes purée, vacuum pack everything together (to prevent evaporation or any flavour loss)


Steam the vacpacked carrots till soft, or cook them in a pan of boiling water


Remove the star anise from the container and blend till smooth


For the braised carrots, gently cook the baby carrots in a pan with the orange juice, butter, salt and thyme until they are tender, and the liquid has reduced to a glaze


For the monkfish, remove the skin from the monkfish tails and take the fillets off the bone. Remove the membrane, and then portion the fillets into 120g pieces


To cure the monkfish, first blend the salt with the kombu. Sprinkle the kombu salt on the monkfish portions, and then gently press the portions for 1 hour in the fridge


Place the jug of a food processor in the freezer


While the monkfish cures, make the parsley crepe. Blend all the ingredients together in a food processor until smooth


Heat a non-stick pan and grease it with oil. Pour a little bit of the mix in - you'll be making 4 crepes - and then pour out the excess. Turn off the heat, and allow the residual heat of the pan to cook the thin pancake without any colour

  • oil, for cooking

Remove the crepe from the pan and place onto a sheet of greaseproof paper. Repeat 3 more times with the rest of the batter, and then set the crepes aside


For the prawn mousse, blend the prawns and egg white together in the frozen food processor jug until smooth. Add the salt, and then blend again until the mixture tightens


Place the prawn purée into a bowl over ice. Slowly add the cream and the seaweed powder, and then transfer to the fridge or a blast chiller to chill


Once 1 hour has elapsed, wash the salt off the monkfish and pat it dry


Trim each crepe to a 10 x 18cm rectangle. Place the crepe on a sheet of cling film, and spoon 60g of the prawn mousse evenly around the crepe. Lay a monkfish fillet onto the prawn mousse and roll the cling film and crepe around the fish. Wrap the fish up tightly and chill for at least 15 minutes


Roll out some puff pastry into a rectangle slightly larger than the crepe and place it on cling film. Egg wash the inside of the pastry to make sure it sticks to the crepe

  • puff pastry block, rolled and chilled
  • 1 egg, beaten

Take the chilled monkfish and remove the clingfilm, then lay it onto the puff pastry. Roll the pastry tightly around the fillet and crepe, and close up the ends, making sure there isn't too much overlap. Allow the Wellington to rest in the fridge again


Meanwhile, roll out another layer of puff pastry for decorating the Wellington with. Use a floured lattice cutter to cut a pattern into the pastry


Remove the chilled Wellington from the fridge, and remove the cling film. Egg wash the wellington, and place the lattice over the wellington. Trim any excess, and then egg wash again


Place the Wellington in the fridge to rest, and then preheat the oven to 220°C/gas mark 7


Sauté the hen of the woods mushrooms in the butter, and then deglaze the pan with soy sauce and fish stock. Cook until the liquids have reduced, and glaze the mushrooms


Remove the mushrooms from the pan and drain


For the crispy sea purslane, pick the purslane from the stalks

  • 100g of sea purslane

Heat up some vegetable oil to 120°C. Add the sea purslane and fry until crisp, then remove from the pan and drain on kitchen paper. Season with salt

  • vegetable oil, for deep frying
  • salt

Bake the monkfish Wellington in the preheated oven for 17 minutes. Remove from the oven and let rest for 5 more minutes


Warm four plates for serving the Wellington on


Pan-fry the portioned potato terrine in clarified butter until crispy, on one side


Slice the Wellington in half and trim the ends


Transfer the carrot purée to a squeezy bottle, and pipe the carrot purée onto the terrine


Warm the carrots and place them onto the plate with the potato terrine, three glazed hen of the woods mushrooms and crispy purslane. To finish, pour the civet sauce onto the dish

Ben Boeynaems began his career working for the likes of Gordon Ramsay and Eric Chavot in some of London’s most renowned kitchens. His refined yet approachable style of classical cookery has since led him to head and executive chef positions at The Goring and The Beaumont Hotel.

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