Monkfish with Parma Ham & Pea Purée Recipe

Monkfish with Parma Ham & Pea Purée


Serves 2

  • 300g monkfish fillet, cut into two long pieces
  • 4 slices parma ham
  • about 2 large mugfulls of frozen peas
  • 100ml double cream
  • 50ml good vegetable stock

How to make Monkfish with Parma Ham & Pea Purée

This is luxurious; monkfish (in the UK at least) is pretty expensive.  However, it's so meaty and rich that you only need quite a small portion.

It's absolutely delicious.  Here I've made the purée with a hand-held blender, but you could equally blitz all the ingredients in a food processor before transferring back to the pan to heat through.

New potatoes with a little butter would be perfect alongside this.

  1. Preheat oven to 200 degrees C.
  2. Season the fish on both sides well with pepper only.
  3. Wrap the fish fairly tightly with the parma ham.
  4. Place fish on a non-stick baking tray and cook in the oven for 15 minutes, turning over half way through the cooking time.  Once done, leave for about a minute to rest before slicing.
  5. In the meantime, make the pea purée - cook the peas in boiling water for a couple of minutes and drain.
  6. Return the peas to the pan, along with the cream, stock and seasoning.
  7. Blitz the mixture with a hand-held blender until smooth.
  8. Put the purée on the centre of the plate.  Cut the monkfish into large nuggets and put on top.
Question from the Chef

“What's your favorite way to cook with stock?”

  • rshakespeare03
    rshakespeare03 says

    simple but looks good cant wait to do it.. done again chef

  • felders
    felders says

    thanks loads for your comments...I should point out to people, I do serve sides as well, I just sometimes feel that when I photograph the plate it's best to keep it simple! (I usually mention the sides in my recipes)...but really, thank you for the feedback and if you try it let me know - positive or negative - all comments appreciated!

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