Recipe of the Month June 2018 - Life's Kitchen
Monkfish wrapped in Parma Ham with Sweet Potato Mash & Lemon dressing
A delicious meal for the summer
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
Serves 4
Ingredients
- 4 monkfish fillets, approx 175g each
- 50g butter, melted
- 8 sage leaves
- 12 x slices Parma ham
- 50g Butter Melted
- For the seasoning:
- 2 x Sweet Potato
- 500g of sliced green Courgette
- 20g chopped dill
- 2 x plum tomatoes (deseeded and diced)
- 1 x lemon
- 100ml olive oil
- 1 x tea spoon grain mustard
Method
For the dressing, Squeeze the lemon juice into a bowl (no pips!) add the grain mustard, then slowly whisk in the olive oil, and season.
Peel the sweet potato and roughly dice, Leave to one side, Preheat the oven to 180 C.
Brush each monkfish fillet with some melted butter. Place 2 sage leaves on each fish season and wrap each tail in 3 slices of Parma ham.
Brush again with melted butter, place on a baking tray and cook in the oven for 12 to 15 minutes. The fish should feel firm to the touch when gently squeezed.
Meanwhile, bring some water to the boil in a saucepan and add the Sweet Potatoes Cook for 10 minutes until soft and cooked then purée in a blender until smooth (or use a masher) Check the seasoning and return to the saucepan to keep warm.
In another pan of salted boiling water cook the sliced courgette for 3-4 minutes, Drain and refresh when done, season and pour over remaining butter, chopped dill and tomatoes.
To serve
Place a spoonful of sweet potato on warmed plates, top with the roasted monkfish (can be sliced for better presentation) and serve with the courgette and tomatoes, drizzle the dressing over the fish. Enjoy!
