Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes

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Recipe by Sous Chef, Stefan Brown :

Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes – Serves 4

monkfish wrapped in parma ham, sauteed samphire, truffled hollandaise & beetroot soaked new potatoes

The night before prepare the potatoes:

  •     500g new potatoes
  •     1 large beetroot

Peel new potatoes and beetroot.  Dice the beetroot and bring to the boil with the new potatoes  When cooked keep in the liquid and chill overnight.

Truffled Hollandaise

  •        50ml wine vinegar
  •        250g butter melted
  •        3 egg yolks
  •        Drizzle truffle oil

Put the wine vinegar in a saucepan and heat until reduced by half.   Add to the egg yolks in a bowl.  Either cook in a bain marie or put the bowl over a pan of simmering water and whisk until light and fluffy. Slowly add the melted butter whisking quickly. Do not add the buttermilk.  Finish with the truffle oil.

Monkfish

  •      4 monkfish loins 200g each
  •      8 slices of parma ham
  •       250g samphire

Wrap each monkfish loin in 2 slices of Parma ham.  Heat a large pan with a drizzle of olive oil and a knob of butter.  Colour each side of the monkfish and finish in the over.  Roughly 6-8min s @180°C.  Remove from pan and keep warm.  Sauté the samphire in the monk fish juices until heated through.

You are now ready to plate up.

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