Recipe by Sous Chef, Stefan Brown :
Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes – Serves 4
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.
- 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.
- 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.