Monkfish fingers wrapped in Parma Ham with lemon, thyme and pepper

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These ingenious monkfish and Parma Ham canapés are served with a zingy tartare sauce for a wonderfully quick and simple dinner party nibble. Thyme and lemon are sprinkled over the monkfish goujons before wrapping in the ham for a hint of aromatic flavour.

First published in 2018

These are super easy and very quick to make. The meaty monkfish goes beautifully with the Parma Ham, with woody notes of thyme and citrus zest. Season with cracked black pepper only as the ham will be salty enough as it is. The tartare sauce is slightly lighter than your regular version – a smidgen of crème fraîche goes into the mix for a touch of sourness. And I have used shop-bought mayonnaise to cut down on the faff. Perfect with fizz.

Ingredients

Metric

Imperial

Monkfish fingers

Tartare sauce

Method

1
Preheat your oven to 180°C/gas mark 4
2
To begin, remove the membrane from the monkfish and cut into even goujons
3
Lay a monkfish slice at one end of the Parma Ham, sprinkle with some lemon zest, thyme and black pepper, then roll towards the end. Repeat this with all the other pieces
4
Place all the fingers onto a baking tray and place into the oven for 8 minutes
5
Whilst the fish is cooking, prepare the tartare sauce. Mix together the mayo, crème fraîche, capers, cornichons and parsley. Season to taste and add a dash of the lemon juice
  • black pepper, cracked
  • 3 tbsp of mayonnaise
  • 1 tbsp of créme fraiche
  • 1 tsp capers, chopped
  • 2 cornichons, finely chopped
  • 1 bunch of parsley, leaves picked and finely chopped
  • sea salt
6
Once cooked, transfer the monkfish to a serving plate, with you tartare sauce placed in the centre in a ramekin

Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.

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