Technical bake.
Tom Kerridge’s curried monkfish wellington
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’s latest book is very different from the classic beef wellie but will impress and delight in equal measure
FOOD STYLING NICOLE HERFT STYLING ANNA WILKINS
Tom’s recipes make refined food accessible to everyone
PHOTOGRAPHS CRISTIAN BARNETT
THE RECIPE
Serves 4-6
Hands-on time 1 hour 20 min, plus 2 hours chilling
Oven time 20-25 min
MAKE AHEAD
You can make the sauce and butter up to 24 hours in advance and keep chilled in the fridge – just gently reheat before serving. The assembled wellington can also sit in the fridge for up to 12 hours before baking.
• 700g monkfish loin, in one piece (see tips over the page)
• 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
For the rice
• 1 tbsp vegetable oil