Roulade of Monkfish

A pastry and fish treat perfect for a couple.


  • 225 g monkfish
  • 225 g puff pastry (frozen will do)
  • 100 g mozzerella cheese
  • 2 tblsp sorrel puree (use spinach if no sorrel is available)
  • generous handful of parsley (well chopped)
  • poppy seeds
  • sea salt and freshly ground black pepper
  • a little melted butter


  1. Bone the fish and slice it thinly so that it is about 5mm/quarter inch thickness.
  2. Roll the pastry out into a thin rectangle. Trim the edges.
  3. Dice the mozzarella into tiny cubes and mix them with the sorrel or spinach puree.
  4. Season the puree and the fish.
  5. Spread the puree over the pastry so that it comes to about 1cm/half inch from the edges. Lay the fish on top and sprinkle the parsley over the fish.
  6. Roll up very gently from the outside patting the filling down as you turn the pastry over.
  7. Brush the top with melted butter and sprinkle with a little sea salt and a few poppy seeds.
  8. Place on an oiled baking tray and place in a preheated oven at 200°F (400°F/ Gas 6) for 30 minutes.


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