Drizzle the peppers with a little olive oil and roast in a hot (180 °c– 200°c) for 20 mins. Remove from oven, place in a bowl, and cover tightly with cling film. Leave to cool.
If using the Parma ham, tightly wrap the monkfish fillet with the slices of ham.
(It may be necessary to secure the ham with a cocktail stick)
Place fish on an oiled oven proof tray, and bake in the oven for approx 15 minutes.
While the fish is cooking, remove the skins from the peppers. Place into a bowl with the sugar, vinegar and cream. Blend until smooth, correct seasoning if necessary.
Remove fish from the oven and cut into thick slices with a sharp knife. Arrange on plates and serve drizzled with the red pepper sauce.
Inspired by sunshine and summertime fun, we’ve taken our delicious freshly whipped cream and added a delightful burst of vanilla to bring you the ultimate summer taste. With all the flavour of vanilla ice-cream and the luxurious velvety texture of cream, Avonmore Summer Whipped Cream is the perfect accompaniment to your favourite summer dessert.
Summer Whipped Cream is perfect with strawberries, Eton mess or even as a replacement for ice-cream in a knickerbocker glory. Ideal for picnics as it doesn’t have to be frozen, just pop it in a cooler bag and it’s good to go. Summer Whipped Cream appeals to both adults and kids alike & making it perfect for any family occasion.
This limited edition product will only be available until the end of August, so grab it while you can. Why not try some today and be inspired to create your own summertime memories. Don’t forget you can share your Avonmore Summer Whipped Cream creations with us on Instagram @TasteofAvonmore using the hashtags #SummerWhippedCream, #TasteOfSummer and #AvonmoreEveryday.
Summer isn’t just where the sun shines, it’s wherever you open Avonmore Summer Whipped Cream.