Mark Greenaway Recipe: Parma ham wrapped monkfish tail

Parma ham wrapped monkfish tail. Picture: Paul Johnston

As I have mentioned before, it is recommended that we eat at least two servings of fish each week for a balanced diet.

Many of us love the idea of eating more fish but struggle to know how to prepare and cook it properly, and indeed to think of new and exciting ways to introduce these servings. I am here to help!

This week I am sharing my recipe for Parma ham wrapped monkfish tail, carrot puree and baby carrots.

This dish is not only appetising but presents beautifully on the plate which makes it an impressive dish when entertaining guests.

In all honesty, monkfish is quite an ugly fish. It has a huge head accounting for half its weight.

However, looks can be deceiving and monkfish definitely has inner beauty – once skinned, trimmed and the membrane removed, the tails yield amazing meat, with a firm and meaty texture.

Be sure to ask your fishmonger to fully prepare the monkfish tail for you by removing all of the silver skin and membrane.

Ingredients

Serves 4

Monkfish

Ingredients

200g monkfish tail

3 slices Parma ham

Method

Lay out the slices of Parma ham on to a large sheet of cling film, overlaying the slices slightly to resemble a rectangle.

Place the prepared monkfish on top and 
roll the cling film up, wrapping the tail in the Parma ham.

Tie off the ends of the cling film to make it watertight.

Bring a pot of water up to a gentle simmer and place in the monkfish.

Simmer for 6 minutes.

Remove the monkfish from the water and rest in the cling film for a good 4-5 minutes.

Once ready to use, slice with the cling film still on to help keep the shape and remove just before plating up.

Carrot puree

Ingredients

75g butter

1 large shallot, peeled and diced

200g carrots, peeled and sliced

100ml milk

100ml cream

Method