Seared Monkfish wrapped in Ham
- Prep: 20 minutes
- Cook: 30 minutes
- Serves: 4
Recipe from Scottish MasterChef professional Gary Maclean in partnership with LoSalt
INGREDIENTS
- Set Polenta:
- 1.5ltr Vegetable stock, a quality cube will work for this
- 350g Polenta
- 75g Parmesan, grated
- LoSalt to taste
Ratatouille:
- 2 tbsp Good oil, plus some extra for drizzling
- 1 Aubergine, cut into about 2cm cubes
- 1 Courgette, cut into about 2cm cubes
- 1 Red pepper, deseeded and cut into about 2cm cubes
- 1 Red onion, cut into about 2cm cubes
- 3 Garlic cloves, chopped
- ¼ bunch Fresh oregano, picked and shredded
- ¼ bunch Flat leaf parsley, picked and shredded
- 300g Ripe fresh tomatoes, roughly chopped
- ¼ tsp Dried oregano
- ¼ tsp LoSalt
- Pinch Pepper
- Sugar, to taste
Monkfish:
- 500g Monkfish, boneless weight
- 4 Slices Parma ham or Serrano
- LoSalt
- Pepper
- Unsalted butter
METHOD
Set Polenta:
- Bring the vegetable stock to the boil in a large pan.
- Once boiling, gradually start to add the polenta, stirring it in continually with a wooden spoon.
- Once you have added all the polenta, lower the heat so that it isn’t spluttering too much, then cook, stirring occasionally, for 10 mins.
- Stir in the grated parmesan and season to taste with LoSalt.
- Line a baking tray with parchment and spoon out the polenta mix. Cover with another sheet of baking parchment and flatten with a weighted tray.
- Allow to cool then place in fridge.
- Once cold cut into triangles, brush with a little oil and griddle when needed.
Ratatouille:
- In a large pan pour in your olive oil, when it is hot add the aubergine, courgette, red pepper and onion.
- Cook for about 5 minutes then add the garlic and the fresh herbs.
- Next add the chopped tomatoes and the dried oregano.
- Turn down the heat, pop on a lid and cook the stew out for about 20 minutes.
- Taste and adjust the seasoning with LoSalt and pepper, it might also need a little sugar for balance depending on the tomatoes.
Monkfish:
- Trim and separate the fish into 2 fillets and season with LoSalt and pepper.
- Wrap the fish in the ham to protect the fish and retain its moisture while cooking.
- Pre-heat a non-stick pan big enough to fit the amount of fish you are cooking.
- Once the pan is medium-hot, add a tablespoon of oil, just enough to lightly cover the base of the pan.
- When the oil is hot add the Monkfish.
- Give each side of the fish a couple of minutes in the pan.
- Add a knob of unsalted butter and baste the fish in the foaming butter. Remove from the heat and allow to sit in the pan for 2-3 minutes.
- The fish should now feel firm to the touch. Remove from the pan and rest.
- Slice to serve.