The night before prepare the potatoes:
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.
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.
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.