Monkfish on an Asparagus Nest

Total time: 55m
Preparation Time: 35m

For 6 pieces

Nutritional Information

Contains 308 Kcal, 14g Protein, 18g Carbohydrates, 20g Fat


  • Herb Butter
  • 50 g butter
  • 1 lime
  • 2 tbsp. chervil
  • 1 pinch salt
  • a little pepper
  • Asparagus
  • 250 g green asparagus
  • 0.25 tsp. salt
  • a little pepper
  • Puff Pastry
  • 250 g puff pastry
  • 1 egg yolk
  • Puff Pastry reserve
  • 60 g smoked ham slices
  • 300 g South African cape monkfish and Icelandic monkfish
  • 0.25 tsp. salt

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  • Ingredients

    Using a peeler, peel the asparagus into thin strips, starting from just below the asparagus tip right down to the end, season with salt and pepper.
  • Herb Butter

    Cover and leave to infuse for approx. 15 mins, drain well. Halve the asparagus tips lengthwise.
  • On a lightly floured surface, roll out the pastry into a rectangle (approx. 20 x 30 cm). Cut into six 10 cm squares and place on a tray lined with baking paper. Thin the egg yolk with a little water and use it to coat the edges of the pastry.
  • Asparagus

    Fold the smoked ham slices and place in the middle of the pastry squares. Shape the asparagus strips into 6 little nests and place on top of the ham with the asparagus tips.
  • Slice the fish into pieces approx. 4 cm wide, season with salt. Place one piece of fish on top of each asparagus nest, top with the chervil butter. Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.
  • Puff Pastry

    Blätterteig auf wenig Mehl zu einem Rechteck von ca. 20 × 30 cm auswallen. In 6 Quadrate à je 10 cm schneiden, auf ein mit Backpapier belegtes Blech legen. Eigelb mit wenig Wasser verdünnen. Teigränder damit bestreichen.
  • Puff Pastry reserve

    Landrauchschinkentranchen falten, auf die Mitte der Teigstücke legen. Spargelstreifen zu 6 Nestchen formen, mit den Spargelspitzen auf den Schinken legen.
  • Fisch in ca. 4 cm grosse Stücke schneiden, salzen. Je 1 Fischstück auf die Spargeln legen, Kerbelbutter darauf verteilen. Ca. 20 Min. in der unteren Hälfte des auf 200 Grad vorgeheizten Ofens backen.
  • Tipp:

    Der restliche Teig kann gut verpackt ca. 4 Tage im Kühlschrank aufbewahrt oder ca. 2 Monate tiefgekühlt werden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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