Monkfish Wellington with Salt-Roasted Beets, Butternut Squash Puree, Mushroom Demi Glace
  • Yield: 1 Wellington
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Monkfish Wellington with Salt-Roasted Beets, Butternut Squash Puree, Mushroom Demi Glace

By March 8, 2024

Recipe courtesy of Elijah Pulley, CCC, Executive Chef, Northmoor Country Club (Highland Park, Ill.)

Ingredients

Instructions

Procedure for Herb Purée:

  1. Blanche herbs in boiling water for 30 seconds. Immediately transfer to ice bath.
  2. Once cooled, place in blender (ensure to shake water off of herbs).
  3. Add all ingredients besides oil. Purée until smooth slowly stream in oil.

Procedure for Butternut Squash Purée:

  1. Combine cream and squash in a sauce pot. Bring cream to a simmer and cook till squash is falling apart tender.
  2. Strain squash (reserve liquid) and place in Robot Coupe. Add remaining ingredients and use about ⅓ cup of reserved cream to thin the purée out.

Procedure for Salt Roasted Beets:

  1. Beat egg white add salt and seasoning mix until incorporated (should be slightly tacky).
  2. Spread a thin layer of salt into the roasting pan. Fully cover beets in salt mixture.
  3. Roast at 400°F till fork tender. Peel beets and small-dice.

Procedure for Mushroom Duxelles:

  1. Melt butter in a large skillet over medium heat.
  2. Add shallots and a pinch of salt. Cook, stirring often, until shallots are softened, about 3 minutes.
  3. Add finely chopped mushrooms, pepper, and remaining 1/2 teaspoon salt. Increase heat to medium-high, and cook, stirring occasionally, until mushrooms start to release their liquid, about 6 minutes.
  4. Reduce heat to low; cook, stirring occasionally, until liquid has evaporated and mushrooms look dry, about 20 minutes.
  5. Stir in brandy, basil and nutmeg, and cook, stirring occasionally, until brandy has evaporated, about 2 minutes. Remove pan from heat.
  6. Season duxelles with salt and pepper to taste. Let cool slightly, about 10 minutes.

Procedure for Mushroom Essence:

  1. Combine mushrooms and water and heat over low heat. Do not let boil (should be steam off top).
  2. Add carrots celery onion, bay leaf and peppercorns. Maintain low steam level for 1 hour.
  3. To turn to demi glace ,reduce essence by 1/2, slowly skimming off the top. Add 1/8 tsp of xantham gum stir until combined.

Assembly:

  1. Rub herb purée over monkfish (ensure all parts are covered).
  2. Lay plastic wrap on table and place prosciutto on, leaving a little bit of room on each end. Layer prosciutto with mushroom duxelles, ensuring it is all covered and evenly coated.
  3. Place monkfish in the middle near the bottom and slowly roll the prosciutto over (using the plastic wrap).
  4. Once rolled, make sure prosciutto goes around the entire fish and twist the ends of the plastic wrap to create a tight seal.
  5. Place in cooler for 30 minutes.
  6. Take puff pastry and place on table.
  7. Brush the entire layer facing upwards with egg wash.
  8. Carefully unwrap monkfish from plastic and place in the middle.
  9. Roll puff pastry over monkfish creating a seal with the puff pastry.
  10. Flatten outer ends and trim, tuck residual underneath.
  11. Use remaining egg wash on the rest of the Wellington
  12. Cook for 15 minutes at 425°F. Allow to rest for 12 minutes.
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