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.
Ingredients
Monkfish fingers
- 1.2kg monkfish tail
- 12 slices of Parma ham
- 1 lemon , zested and juiced
- 3 sprigs of thyme , leaves picked
- freshly ground black pepper
Tartare sauce
- 3 tbsp of mayonnaise
- 1 tbsp of crème fraîche
- 1 tsp capers , chopped
- 2 cornichons, finely chopped
- 1 bunch of parsley , leaves picked and finely chopped
- sea salt
- freshly ground black pepper
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
- 1.2kg monkfish tail
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
- black pepper , cracked
- 12 slices of Parma ham
- 1 lemon , zested and juiced
- 3 sprigs of thyme , leaves picked
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
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Monkfish fingers wrapped in Parma Ham with lemon, thyme and pepper
