Monkfish with Prosciutto, Asparagus and Herb dressing

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Monkfish is a great fish for roasting. Also any fear you have of finding bones in fish won’t matter as monkfish has no pin bones in it’s fillets. Ham and asparagus go well together and this method of steaming in a foil bag makes the recipe a whole lot easier.

Monkfish with Prosciutto, Asparagus and Herb dressing
Serves 2
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Ingredients
  1. 2 Monkfish tail steaks, around 100g each
  2. 6 Slices prosciutto
  3. 25g Unsalted butter
  4. 18 Small asparagus spears
  5. 50ml Water
  6. 75ml Olive oil, plus extra for frying
  7. 1 Sprig of fresh thyme, chopped
  8. 1 Sprig of fresh rosemary, chopped
  9. 1 Garlic clove, peeled and finely chopped
  10. 1 Lemon, halved
Instructions
  1. Preheat the oven to 190C.
  2. Lay a large sheet of foil out on the work surface and add a good pinch of salt and pepper. Wrap three spears of asparagus in a single slice of prosciutto, lay onto the foil in the centre and top with the butter. Lay another sheet of foil on top and fold the edges together to create a parcel. Bake in the oven for 8-10 minutes.
  3. Drizzle a little oil into a non-stick ovenproof frying pan set over a high heat. Once hot add the monkfish and season with salt and pepper. Fry for 1-2 minutes until golden on each side, transfer to the oven and roast for 4-6 minutes depending on the thickness of the fish, there should be a slight spring when pressed. Keep warm.
  4. For the sauce, add the water, 75ml of oil, herbs and garlic into a pan and bring to the boil, reduce slightly until a dressing consistency is reached and season with a squeeze of lemon to taste.
  5. Squeeze a little lemon juice over the fish and serve with the asparagus and a little herb dressing poured over the top.
Artisan Traveller https://www.artisantraveller.com/

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