Monkfish wrapped in Serrano ham

Created by Adelle Kenny

Ingredients

  • 4 Monkfish fillets
  • 4 Scallops
  • 10 King prawns
  • Asparagus
  • 9 Serrano ham
  • Chestnut mushrooms punnet
  • Chicken stock 500ml or dry white wine
  • Avonmore cooking cream
  • 3 shallots
  • 2 garlic cloves
  • Avonmore butter
  • Lemon

Directions

Preheat oven to 200 degrees celcious

Fish :

  1. Wrap monkfish fillets in one slice of Serrano ham each
  2. Season well with salt and black pepper, lay fresh thyme in baking tray and sprinkle over mixed Italian herbs if you have them .
  3. Place in oven for 20/25 minutes depending on thickness of fish

Asparagus :

  1. Bundle two stalks together and wrap in ham ,do this to 4 bundles in total. Season with black pepper ,drizzle sunflower oil over and pop in oven for fifteen minutes

Sauce:

  1. Chop mushrooms finely and place in heated pan with knob of butter and sweat for for few minutes.
  2. Add finely chopped shallots the. Add finely chopped garlic
  3. Leave mix fry for another few minutes then add chicken stock or wine and leave simmer until mix has reduced in half (approx ten mins)
  4. Add Avonmore cooking cream and to your own taste add more if needed for a thicker sauce ,leave simmer but do not boil.
  5. Season with black pepper

Shellfish :

  1. On a hot pan place prawns with a little butter ,salt ,pepper, Italian herbs and squeezed lemon (splash)
  2. After a minute add seasoned scallops giving toe to three minutes each side depending on thickness of scallops.
  3. Once the prawns turn pink they are ready

To assemble:

  1. Place prawns on bottom of plate
  2. Add monkfish fillets on top
  3. Pour over creamy mushroom sauce
  4. Place scallops on top
  5. And surround fish with asparagus

 

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