Ингридиенты
One whole monkfish - filleted and trimmed of all skin
4 Ounces of jamon serrano , thinly sliced
Salt and freshly ground black pepper to taste.
For the Stuffing
1 Onion - finely chopped.
2 Cloves of garlic - finely chopped.
1 16oz. Jar of roasted red peppers .
1 Small glass of dry sherry - Fino.
2 Tablespoons of EVOO (extra virgen olive oil )
1 Teaspoon of tomato puree
For the Sauce
2 Tablespoons of chopped flatleaf parsley
2 Tablespoons of chopped coriander
1 Clove of garlic - chopped
A little EVOO to fry
1 Lime - juice and zest.
1 Lemon - juice of.
2 ozs. Butter from the fridge - chopped into 1/2" cubes
Salt and black pepper to taste
Описание
In a medium non stick fry pan sweat the onions off in the olive oil until soft.
Reduce the heat add your garlic - cook for a further five minutes.
Add the red peppers (the preserved ones are even better than fresh for this recipe).
Then add the sherry and tomato puree and cook until reduced to a sticky paste.
Leave it to cool to room temperature.
Now - on a roasting tray - arrange your slices of jamon in a row overlapping to keep the stuffing in.
Then spread with the stuffing all over the jamon - leaving some to go between the Monkfish fillets.
Right - put your Monkfish fillets on top of the jamon slices - spread the rest of the stuffing between them and squeeze them together.
Now - carefully roll the Monkfish in the Jamon until you have a sausage shape.
Roast in the oven - at 350f/175c./Gas 4 for 40 minutes.
Meanwhile make the sauce - cook the garlic gently in the oil.
Add the parsley coriander, lemon and lime and reduce until almost dry.
Then whisk in the butter until you have a gleaming sauce.
Now you're ready to serve - spoon some of the sauce onto 4 warmed plates.
Cut the Monkfish into steaks and place on top of the sauce.
Serve...and wait for the praise!!!
