Recipe for Braised Monkfish Wrapped in Parma Ham 
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Yield:
4
Ingredients:
Amount Ingredient
1 kg monkfish tail (whole)
1 sm lemon
1 tbl chopped fresh marjoram salt and freshly ground black pepper
6 x thin slices parma ham
3 tbl olive oil
1 sm onion peeled and finely diced
1 x carrot peeled and finely diced
1 x celery stick finely diced
1 clv garlic peeled and finely chopped
350 gm puy lentils
150 ml red wine
Instructions:
Instructions: Fillet the monkfish by cutting down either side of the central bone.

Peel the lemon removing all the white pith then cut into thin slices.

Lay the fish cutside up on a board and sprinkle with the marjoram.

Season with salt and pepper.

Lay the lemon slices over one piece of fish then sandwich together with the other monkfish fillet.

Wrap the fish in the parma ham making sure that it is completely covered.

Tie at 50mm intervals with fine string. Cover and leave in a cool place for 1 to 2 hours to allow the flavours to develop.

Heat 2 tbpn olive oil in a saucepan on the simmering plate.

Add the vegetables and garlic and cook stirring for about 5 minutes until golden.

Stir in the lentils and wine.

Add sufficient water to cover by 10mm. Bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 20 minutes.

Preheat a large heavy based frying pan on the floor of the roasting oven. Brush with the remaining oil and place on the boiling plate.

Add the monkfish parcel and fry turning until the parma ham is browned all over.

Carefully remove the fish parcel and spread the lentils in the frying pan. Replace the fish on top burying it into the lentils slightly.

Cover the pan and transfer to the simmering ovenfor about 20 minutes until the lentils are cooked and the juices from the fish run clear when tested with a knife.

Remove the string from the fish then cut into thick slices.

Pile the lentils onto warmed serving plates and sprinkle with the chopped coriander or parsley.

Arrange the fish on top and serve immediately.

If a large monkfish is not available use 2 smaller ones instead. Lay the fillets side by side overlapping them slightly.

Monkfish is a firmfleshed fish which can withstand cooking methods that are more suited to meat. Here the fish is wrapped in delicate thin slices of parma ham panfried until golden then gently braised on a bed of puy lentils.

Serves 4

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