Tagged: monkfish

Monkfish wrapped in Serrano Ham with a Lemon and Caper Sauce

Well we seem to have an issue here, don’t we. Do we need to call this site “Frank and Mugsie’s Seafood Odyssey”? I think Keith Floyd and Rick Stein would be proud of our latest experiments, little blips aside, we are very proud too.
I saw a Monkfish tail going very cheap at my Tesco this very morning and I just had to have it. It’s one of those things I’d always wanted to try, but on a budget these things don’t come round too often. So I paid out my ¬£4.00 (which was half price btw.) and drove home with those cooking cogs turning in my head.
I remember many foody programmes and have noticed that wrapping the tail in a Parma like ham was a favourite of all chefs and menu’s. So off I popped to Lidl and saw thay had Serrano Ham on offer, That’ll do me!

Having never had Monkfish before I was intruiged to find it had a very sharp bone down the middle, well it would, wouldn’t it. So I took the bone out, which left me with two tail fillets.

I then trimmed the smaller end which I will use later as Scampi. No waste here, sonny Jim. I then rolled each tail in two slices of ham.

I set these aside while I par boiled some New Potatoes. After they had cooked for 5-7 minutes in boiling salted water I took them out, drained them and left them to cool

Once cool enough to handle I attacked them with a rolling pin. I just wanted them to slightly crack open so I could roast them and the cracks would give lovely crispy bits.

I placed these into a hot oven at 220C for around 40 minutes. I wanted crisp, and I got it.
After 25 minutes of the potatoes roasting, I started on the Monkfish. In a large frying pan I added a small glug of olive oil and cooked the parcels for 5 minutes, turning occasionly, then I put the pan into the oven for 10 minutes. Once cooked, I took the fish and the potatoes out to rest and cool. While they were resting I set about the sauce.
I love this sauce, it goes fantastically with all sorts of fish.
You need

1 Lemon
1 Garlic clove finely chopped
3 teaspoons of Capers chopped
A small glug of white wine
A small glug of cream
A knob of butter

Add the garlic to the pan that the fish was cooked in and add the butter and then the wine. Give the pan a good scraping with a wooden spoon to get all the flavour out, Add the capers and the cream and cook for a minute or two till the sauce thickens slightly. I had some fine beans cooking as well and was now ready to eat.

Verdict, very nice indeed. The monkfish was a firm texture and still had a flavour which wasn’t totally overpowered by the ham and sauce. The new potatoes were absolute yum.

Right, I’ve got to go and buy some meat before we are accused of being Pescetarianists.
I’m off now , see you later.
dum de da… I’d like to be
under the sea, in an octop……….

Sorry

Mugsie.


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