Restaurants›J.L.Trent's Seafood & Grill›Monkfish And Prune Pie Recipe

Monkfish And Prune Pie Recipe

Inspired by J.L.Trent's Seafood & Grill
Time1h
Serves4

A crisp salad featuring peanut and fresh ugli fruit.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Filling

In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

2

Add the monkfish fillets to the skillet, cooking for about 5-7 minutes until they are opaque and cooked through. Remove from heat and allow to cool slightly.

3

In the same skillet, stir in the pitted prunes and fresh thyme leaves. Season with salt and black pepper. Mix well and set aside to cool.

4

Assemble the Pie

Preheat your oven to 180°C (350°F). Roll out the shortcrust pastry on a floured surface to fit a pie dish.

5

Place the rolled pastry into the pie dish, allowing the excess to hang over the edges. Pour the cooled monkfish and prune mixture into the pastry-lined pie dish.

6

Fold the overhanging pastry over the filling and brush the edges with beaten egg to seal.

7

Bake the Pie

Brush the top of the pie with the remaining beaten egg for a golden finish. Cut a few slits in the top to allow steam to escape.

8

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

9

Serve

Allow the pie to cool for a few minutes before slicing. Serve warm as a delightful main dish.