Ingredients

Monkfish
  • 1 medium monkfish tail cleaned
  • 10 sprigs thyme
  • 10 sprigs rosemary
  • 2 bay leaves
  • Salt and pepper
  • 50 ml olive oil
  • Butcher’s string
Spring Vegetables
  • 70g fresh podded peas
  • 70g fresh shelled broad beans
  • 8 spears of asparagus sliced into rounds with tips kept whole
  • 2 baby gem lettuce sliced
  • 100g fresh morel mushrooms washed and kept whole
  • 15g chives chopped finely
  • 15g tarragon chopped into dice
  • 15g chervil chopped
  • 200ml ham stock
  • 150g unsalted butter diced
  • 1 large shallot diced finely
  • 2 cloves garlic grated finely
  • 10ml olive oil
To serve
  • 1 leg Dehesa de Solana ham or any good carved Iberico ham
  • 1 lemon
  • 1 lime

Method

Monkfish

  1. Season the tail all over with salt and pepper, lay the thyme, rosemary and bay leaves over the tail and tie with string securing the herbs to the tail
  2. Drizzle the monkfish with olive oil and place onto the bbq or griddle pan and colour all over, place the monkfish onto a tray and into a pre heated oven 170c and cook for 20-25 minutes until you hit a core temperature of 46-49c
  3. Remove the fish from the oven and allow to rest for 5 minutes before finishing the dish
  4. Remove the string and the herbs from the monkfish tail

Spring Vegetables

  1. Bring the ham stock to a simmer and whisk in the diced butter to make an emulsion then set aside and keep warm
  2. In a large frying pan over a gentle heat add the olive oil, shallot dice and garlic and start to soften the shallots without adding colour.
  3. Turn the heat up and add the morel mushrooms and season lightly and sauté for 30 seconds. Now add the asparagus and cook without adding colour
  4. Add the baby gem lettuce and lightly fry until it starts to soften
  5. Add the broad beans and peas and then the emulsified ham stock
  6. Finish the dressing with lemon juice and the chopped herbs and check the seasoning

To serve

  1. Place the cooked monkfish onto a large oval serving plate
  2. Spoon the spring veg all over and around the dish
  3. Carve large slices of ham and place over the top of the fish
  4. Finish with fresh lemon and lime zest

 

Ingredients

Monkfish
  • 1 medium monkfish tail cleaned
  • 10 sprigs thyme
  • 10 sprigs rosemary
  • 2 bay leaves
  • Salt and pepper
  • 50 ml olive oil
  • Butcher’s string
Spring Vegetables
  • 70g fresh podded peas
  • 70g fresh shelled broad beans
  • 8 spears of asparagus sliced into rounds with tips kept whole
  • 2 baby gem lettuce sliced
  • 100g fresh morel mushrooms washed and kept whole
  • 15g chives chopped finely
  • 15g tarragon chopped into dice
  • 15g chervil chopped
  • 200ml ham stock
  • 150g unsalted butter diced
  • 1 large shallot diced finely
  • 2 cloves garlic grated finely
  • 10ml olive oil
To serve
  • 1 leg Dehesa de Solana ham or any good carved Iberico ham
  • 1 lemon
  • 1 lime

Method

Monkfish

  1. Season the tail all over with salt and pepper, lay the thyme, rosemary and bay leaves over the tail and tie with string securing the herbs to the tail
  2. Drizzle the monkfish with olive oil and place onto the bbq or griddle pan and colour all over, place the monkfish onto a tray and into a pre heated oven 170c and cook for 20-25 minutes until you hit a core temperature of 46-49c
  3. Remove the fish from the oven and allow to rest for 5 minutes before finishing the dish
  4. Remove the string and the herbs from the monkfish tail

Spring Vegetables

  1. Bring the ham stock to a simmer and whisk in the diced butter to make an emulsion then set aside and keep warm
  2. In a large frying pan over a gentle heat add the olive oil, shallot dice and garlic and start to soften the shallots without adding colour.
  3. Turn the heat up and add the morel mushrooms and season lightly and sauté for 30 seconds. Now add the asparagus and cook without adding colour
  4. Add the baby gem lettuce and lightly fry until it starts to soften
  5. Add the broad beans and peas and then the emulsified ham stock
  6. Finish the dressing with lemon juice and the chopped herbs and check the seasoning

To serve

  1. Place the cooked monkfish onto a large oval serving plate
  2. Spoon the spring veg all over and around the dish
  3. Carve large slices of ham and place over the top of the fish
  4. Finish with fresh lemon and lime zest