Mon, 23 July 2018
Serves 4
INGREDIENTS:
100g butter
50ml white wine
Rind and Juice of ½ lemon
½ tsp chopped dill
16 slices of cured ham (I like using Prosciutto Ham)
4x200g Monkfish tail (skinned and trimmed, asks your fishmonger to prepare)
For the Mash
150g butter
1 chopped shallot
3 cloves of garlic mashed
1kg Peeled Potato
Rind and juice of ½ lemon
Sea salt and pepper to taste
For the Sauce
100ml of white wine
1 shallot chopped
2-3 strands of saffron (turmeric will surfice if saffron isn't available)
50ml of fish stock
100ml of full fat cream
Sea salt and Pepper to taste
METHOD:
For the Monkfish
Melt the butter wine and add the dill, set to one side
Roll out cling film onto a clean table surface, (ensure it is wide enough to fit the monkfish on)
Line 4 slices of ham onto the Clingfilm
Dip the monkfish into the butter and wine mix and place on top of the ham.
Carefully roll the ham around the monkfish, using the cling film.
You will be left with a cylinder shape wrapped in cling film, tighten at each end and cover with tin foil.
Repeat the process with the other 3 pieces of fish, when complete place on a baking tray and bake in the oven at 180c for 15 minutes approx. or until cooked through.
FOR THE MASH:
Cook the potatoes in salted water until soft, strain, season and mash, leave to one side.
In a saucepan melt the butter, add the shallot and garlic and cook without colour for 3-4 minutes,
Add the lemon rind and juice and then mix in the mashed potato,
Check seasoning
FOR THE SAUCE:
Place wine and shallots in a pot and let simmer for 3-4 minutes, add the saffron, now add the fish stock and let reduce, add the cream and boil down to a nice coating consistency, check seasoning.
To serve, divide the potato into 4 quenelles (shaped) and place on 4 warm plates.
Remove the fish from the oven and cut the parcel at one end and the fish will easily pull out, trim and place on top of the potato, fish with a nice surround of sauce, enjoy
