recipes > gratifying grub > monkfish wrapped in prosciutto with lentils & sun-dried tomato mash
monkfish wrapped in prosciutto with lentils & sun-dried tomato mash
Your reward for the extra bit of effort that's required here will be a dish that combines immense flavours and yet lets the delicate taste of the monkfish to be the hero on the plate. A favourite!
gratifying grub (category)
04 (fuss level)
instructions
1. Pre-heat the oven to 180C and in the large pan boil water for the potatoes.
2. Boil a kettle. In the measuring jug dissolve the vegetable stock cube in 500ml of water.
3. Pour 400ml (out of 500ml) of the stock into the medium saucepan and add an extra 200ml of water. Bring to boil. Throw in lentils with half of the fresh thyme. Cook for 17 minutes.
4. Peel and quarter 5-6 potatoes. Boil them in the large pan for 15 minutes or until cooked.
5. Cut the monkfish into two portions and season with black pepper.
6. Lay 3 slices of prosciutto slightly overlaying each other. Put the monkfish on top and decorate it with a sage leaf. Wrap the fish in the prosciutto. Place the parcels in the roasting tin with the second sage leaf on top. Drizzle with olive oil. Roast for 15 minutes.
7. Pour the rest of the stock and 125ml of white wine into the small pan. Bring to boil. Add:
- 10 cherry tomatoes
- A bay leaf and a few stems of fresh thyme
- 1 teaspoon of tomato puree
Cook on high heat for 10-12 minutes, until two-thirds of liquid has evaporated.
8. Chop 4 sun-dried tomatoes into small bits.
9. Drain the potatoes. Put them back in the saucepan. Add a small knob of butter and the chopped sun-dried tomatoes. Mash with the masher.
10. Drain the lentils and pull out the thyme stems.
To serve - Spoon the potato mash onto the middle of the plate and place the lentils on top. Crown the lentils with the monkfish. Scatter the tomatoes around the mash and pour the remaining jus on top of the fish.
