Sous Vide Monkfish Wrapped In Parma Ham With Cockles Recipe

Cooking Directions

• STEP 1.Preheat the water bath to 140°F (60°C).
• STEP 2.Season the monkfish fillets with salt and pepper.
• STEP 3.Place each fillet in a vacuum-sealed bag and seal it.
• STEP 4.Cook the monkfish in the water bath for 30 minutes.
• STEP 5.Remove the monkfish from the bags and wrap each fillet with a slice of Parma ham.
• STEP 6.Heat a skillet over medium-high heat and sear the wrapped monkfish for 1-2 minutes on each side.
• STEP 7.In a separate pan, cook the cockles in a little olive oil until they open.
• STEP 8.Serve the Sous Vide Monkfish Wrapped in Parma Ham with Cockles hot, garnished with fresh parsley.

Cooking Tips

• If you don't have a sous vide machine, you can poach the monkfish in simmering water instead.
• Make sure to pat the monkfish fillets dry before wrapping them in Parma ham to ensure a crispy crust.
• Serve with a side of roasted potatoes and steamed asparagus for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the Sous Vide Monkfish Wrapped in Parma Ham with Cockles in the oven or microwave until heated through.
• Serve with a squeeze of lemon juice and extra parsley for added freshness.