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Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

PT1H30M

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1
Begin this monkfish recipe by starting with the red wine jus. Boil the red wine to 200ml to reduce. Lightly colour the sliced shallots in 25g of butter, then add 175g of sliced mushrooms and continue to colour until golden. Do not over caramelise. Heat both the stocks to boiling in a separate pan. Boil the vinegar for 5 minutes in another pan
  • 750ml of red wine
  • 125g of shallots
  • 50g of butter
  • 175g of button mushrooms
  • 250ml of brown chicken stock
  • 250ml of white chicken stock
  • 40ml of Cabernet Sauvignon vinegar
2
Add the boiled vinegar to the cooked mushrooms and add another 75g of sliced mushrooms and the reduced red wine. Bring to the boil, skimming off any scum, and cook for 20 minutes. Pass through a chinois back into a pan
  • 75g of button mushrooms
3
Bring to the red wine jus to the boil and reduce quickly to a thin sauce consistency. Then add the remaining mushrooms and cream
  • 20ml of whipping cream
  • 75g of button mushrooms
4
Add the seasoning, tarragon and sugar and red wine essence. Pass through the fine chinois
  • 1/2 pinch of black pepper
  • 1.5g of tarragon
  • 1 pinch of sugar
  • 10ml of red wine essence
5
Tidy up the monkfish tail by using a very sharp filleting knife to slice off the discoloured outer part of the fillets. Pat the fillets dry
  • 1 monkfish tail
6
Lay out the Parma ham overlapping the slices. Place the monkfish tail on the centre and roll the Parma ham around it. Tightly wrap in clingfilm to make a cylinder
  • 200g of Parma ham
7
Put the monkfish tail into a vac-pac bag, and cook sous vide in a water bath, set to 45°C, for 15 minutes. After 15 minutes, remove the fish from the bath and cut away the bag. Pat the fish dry with a cloth
8
For the sabayon, combine the egg yolks and water in bowl. Whisk with a balloon whisk over a bain-marie set to 90°C or a pan of simmering water
  • 50ml of water
  • 3 egg yolks
9
Take off the heat, then continue whisking until it reaches 70°C, it should be light and fluffy. Whisk in the butter gradually to stop it splitting. Season first with salt then lemon juice
  • 70g of butter
  • 1 pinch of salt
  • 1 lemon
10
Place a knob of butter into a frying pan and quickly colour the outside of the Parma ham. Remove from the pan and place on a plate with all the pan juices
  • 10g of butter
11
Place sliced garlic, chopped shallot, oil, and salt in a pan and sweat gently until softened but not coloured. Add the cockles, crème fraiche and wine. Cook for exactly 1 minute on a high heat with a lid on
  • 1 garlic clove
  • 5g of shallots
  • 1/2 pinch of salt
  • 10g of crème fraîche
  • 20ml of white wine
  • 5ml of oil
  • 80g of cockles
12
To plate, cut the monkfish wrapped in Parma ham into portions and place a piece in the centre of each plate. Spoon around some of the red wine sauce. Place some of the cockles around and then spoon over the lemon sabayon

Ingredients

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Monkfish wrapped in Parma ham

Lemon sabayon

Cockles

Red wine jus

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