Monkfish wrapped in Parma ham recipe

Monkfish wrapped in Parma ham recipe

This monkfish wrapped in Parma ham recipe is ticking all of our nutritional boxes. Monkfish is a tasty fish that’s also packed with health-boosting nutrients like vitamins B-6 and B-12. These are great for maintaining the health and function of your nervous system while the high levels of the mineral phosphorus will strengthen your bones. The addition of your whole RDA (recommended daily allowance) of the mineral selenium will boost your immune system, too.

Ingredients (serves 1)

150g monkfish

2 slices Parma ham

100g mixed wild mushrooms

2 carrots, grated

50ml duck fat

200g savoy cabbage, shredded

2 cloves garlic, peeled

1 banana shallot

200ml double cream

100ml white wine

1 lemon cut into wedges

Method

Shred the cabbage, thinly slice the shallots and garlic, and grate the carrot.

Melt the duck fat in a pan on medium heat. ‘Sweat off’ (gently heat and frequently stir) the shallots and garlic for two minutes, add the carrot and then sweat for one minute, add cabbage and sweat for another minute. Strain off the duck fat.

In another hot pan, add the chopped mushrooms and sauté in olive oil and butter for about two minutes.

Season with salt and pepper. Add the white wine and drained cabbage mixture. Then add cream and bring to the boil to reduce for five minutes – until it’s of a thick consistency.

Lay the slices of Parma ham lengthways and on a flat surface.

Wrap the monkfish in the ham, season with salt, pepper and olive oil.

Seal off the ham and monkfish in a hot pan, so all sides have been sealed in olive oil.

Add a knob of butter and wedge of lemon and place in the oven for eight to ten minutes at 200°C. Check the monkfish is cooked through.

Plate the cabbage (it should be a nice thick consistency) and place the monkfish wrapped in Parma ham on the top.