*monkfish tail fillets, trimmed 200g 1. Sieve the flour and season it with salt and pepper. Use it to dust the monkfish fillets. 2. In a skillet, sear the fish in hot butter until golden and set aside. 3. To make the pâté, blend the salmon, mascarpone, cream, lemon juice, dill and seasoning. Add in the capers in the end and pulse. 4. Cut the puff pastry into eight equal pieces and roll out to a large enough sheet to make a parcel around the fish. 5. After the fish has cooled down brush with pâté, roll the dough around it and brush with egg. Allow the Wellingtons to rest in the fridge for 30 minutes before cooking. 6. Set the oven on dry heat at 180°C, fan speed 3. 7. Bake for 12 minutes, set Golden Touch function and bake for an additional 8 minutes.