Published on July 24th, 2013 | by The Town Crier0
Recipe – Parma Ham Roast Monkfish Tail, Cockle & Parsley Sauce, Gratin Dauphinoise
Parma Ham Roast Monkfish
Allow 300g of whole monkfish per portion
6 slices of Parma ham
1 bunch fresh thyme
200g shelled cockles
200ml double cream
½ bunch chopped parsley
Skin and debone the monkfish; you can use the bone for a stock. Leave the monkfish in a large tailpiece and wrap it in Parma ham. Heat a little oil in a heavy bottomed frying pan and colour well in the pan before finishing in the oven for about 8 minutes. Once removed from the oven, add the butter, thyme and lemon juice and allow the fish to rest in this mix. When it has rested for about 5 minutes, remove the fish, add the cream and bring to the boil. Once the sauce has reduced by half, add the parsley and cockles.
2kg white potatoes
500ml double cream
1 bulb garlic
½ bunch rosemary
200g grated mature cheddar
Salt & pepper
Peel and slice the potatoes, rinse well under a cold tap then dry. Now heat the cream with the garlic and rosemary until it has reduced by one third. Now layer the Dauphinoise – one layer of potato, one layer of cheese and a little seasoning. You want to have about 4 layers of cheese and potato. Cover with the cream and cook in a bain marie covered in tin foil for about 2 hours at 150˚c. You will reheat the Dauphinoise at 180˚c with no tin foil for about 15 minutes.
Serve the monkfish on the gratin Dauphinoise with seasonal green vegetables of your choice & the parsley sauce.