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

12
15 minutes

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