Name: Sous Vide Monkfish Wrapped In Parma Ham With Cockles Recipe
Total time: 90 min
Yield: 4
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Sous vide cooked monkfish wrapped in parma ham gives the perfect results every time in this recipe by chris horridge. Served with cockles, this monkfish recipe is sure to impress. 

How to make Sous Vide Monkfish Wrapped In Parma Ham With Cockles Recipe

Chris Horridge

Crawler

British

<p>Sous vide cooked monkfish wrapped in parma ham gives the perfect results every time in this recipe by chris horridge. Served with cockles, this monkfish recipe is sure to impress. </p>

Non Vegetarian

Monkfish tail

Parma ham

Butter

Egg yolks

Water

Salt

Lemon

Cockles

Garlic Clove

White wine

Shallots

Creme fraiche

Red wine

Button Mushrooms

Brown chicken stock

White chicken stock

Cabernet sauvignon vinegar

Whipping cream

Black pepper

Tarragon

Red wine essence

Begin this monkfish recipe by starting with the red wine jus. Boil the red wine to 200ml to reduce. Lightly colour the sliced shallots in 25g of butter, then add 175g of sliced mushrooms and continue to colour until golden. Do not over caramelise. Heat both the stocks to boiling in a separate pan. Boil the vinegar for 5 minutes in another pan.

step 1

Add the boiled vinegar to the cooked mushrooms and add another 75g of sliced mushrooms and the reduced red wine. Bring to the boil, skimming off any scum, and cook for 20 minutes. Pass through a chinois back into a pan.

step 2

Pour the hot stocks into the strained red wine mixture and bring to the boil. Turn the heat down to a simmer and leave to reduce to a thin sauce consistency. Then add the remaining mushrooms and cream.

step 3

Add the seasoning, tarragon and sugar and red wine essence. Pass through the fine chinois.

step 4

Tidy up the monkfish tail by using a very sharp filleting knife to slice off the discoloured outer part of the fillets. Pat the fillets dry.

step 5

Lay out the parma ham overlapping the slices. Place the monkfish tail on the centre and roll the parma ham around it. Tightly wrap in clingfilm to make a cylinder.

step 6

Put the monkfish tail into a vac-pac bag, and cook sous vide in a water bath, set to 45c, for 15 minutes. After 15 minutes, remove the fish from the bath and cut away the bag. Pat the fish dry with a cloth.

step 7

For the sabayon, combine the egg yolks and water in bowl. Whisk with a balloon whisk over a bain-marie set to 90c or a pan of simmering water.

step 8

Take off the heat, then continue whisking until it reaches 70c, it should be light and fluffy. Whisk in the butter gradually to stop it splitting. Season first with salt then lemon juice.

step 9

Place a knob of butter into a frying pan and quickly colour the outside of the parma ham. Remove from the pan and place on a plate with all the pan juices.

step 10

Place sliced garlic, chopped shallot, oil, and salt in a pan and sweat gently until softened but not coloured. Add the cockles, crme fraiche and wine. Cook for exactly 1 minute on a high heat with a lid on.

step 11

To plate, cut the monkfish wrapped in parma ham into portions and place a piece in the centre of each plate. Spoon around some of the red wine sauce. Place some of the cockles around and then spoon over the lemon sabayon.

step 12

Great British Chefs