Monkfish on an Asparagus Nest

Preparation/cooking time: ca. 35m + Bake: ca. 20m

For 6 pieces

Nutritional Information

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


  • 50 g butter, soft
  • 1 lime ', rinsed with hot water, dabbed dry
  • 2 tbsp. chervil, finely chopped
  • 0.25 tsp. salt
  • a little pepper
  • 250 g green asparagus, lower third peeled
  • 250 g puff pastry
  • 1 egg yolk, thinned
  • 60 g smoked ham in slices
  • 300 g South African cape monkfish and Icelandic monkfish, cut into 4-cm-thick pieces

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  • Combine the butter and the remaining ingredients with a little pepper and mix well.
  • Using a potato peeler, peel the asparagus into thin strips from beneath the asparagus tip to the end. Steep the asparagus strips for approx. 15 mins, drain well. Halve the asparagus tips lengthways.
  • Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 20 x 30 cm. Cut into six 10cm squares and place on a tray lined with baking paper. Coat the edges of the pastry dough with a little egg yolk.
  • Shape: Fold the smoked ham slices and place in the centre of the sections of dough. Shape the asparagus strips into 6 little nests and place on the ham with the asparagus tips. Season the monkfish pieces with salt. Place 1 fish piece on each asparagus nest and top with the chervil butter.
  • Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.

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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