Spiced Monkfish en Croute

Tattie Scones

Our Castle MacLellan Salmon Pâté really adds flavour to this delicious crispy dish.




  • 1 Tub of Castle MacLellan Salmon Pate
  • 4 x 100g Monk fish tail (trimmed)
  • 1 Packet of  Ready Rolled Filo Pastry
  • 1g Nutmeg
  • 5ml Olive oil
  • 5g Chopped Parsley
  • Salt and Pepper to taste
  • Melted Butter



  1. Dust the monk fish fillet with the nutmeg and pan fry in olive oil for 1 minute on each side.
  2. Remove from the pan and allow to cool.
  3. Preheat oven to 200°C
  4. Pour any leftover juices from the pan into a bowl and add 1 Tub of Castle MacLellan Salmon Pate and the chopped parsley. Mix well to combine all the ingredients
  5. Lay one sheet of filo pastry on a lightly floured surface and brush with melted butter then lay a second sheet on top and brush with melted butter.  You will need to do this for all four fillets but do one parcel at a time as the filo pastry will dry out if done in advance.
  6. Spread a quarter of the pate along the centre of the sheets of pastry and place one of the monk fish fillets on top.
  7. Fold all four sides in to the centre to form a tight parcel, trim of any excess pastry. Brush with melted butter and turn over and brush the top.
  8. Place on a baking tray and repeat step 4-6 for the other 3 monk fish fillets
  9. Cook in centre of a preheated oven for 20 minutes. Should be cooked through and golden on top.

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