Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Ingredients

Fish & Shellfish

  • 1 monkfish tail, skinned and filleted
  • 80g of cockles, cleaned

Delicatessen

  • 200g of Parma ham

Dairy

  • 10g of butter
  • 70g of butter, melted
  • 10g of crème fraîche
  • 50g of butter
  • 20ml of whipping cream

Store Cupboard

  • 3 egg yolks
  • 1 pinch of salt
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 pinch of sugar
  • 10ml of red wine essence

Beverages

  • 50ml of water
  • 20ml of white wine
  • 750ml of red wine, Cabernet Sauvignon

Fruit & Vegetables

  • 1 lemon, juiced
  • 1 garlic clove, finely sliced
  • 5g of shallots, finely sliced
  • 125g of shallots, finely sliced
  • 325g of button mushrooms, finely sliced

Oils & Vinegars

  • 5ml of oil
  • 40ml of Cabernet Sauvignon vinegar

Cooking Sauces

  • 250ml of brown chicken stock, boiled
  • 250ml of white chicken stock, boiled

Salad & Fresh Herbs

  • 1.5g of tarragon