Monkfish With Parma Ham & Pea PuréE

• 2/3 pound monkfish fillets cut into two long pieces
• 4 slices parma ham
• 2 frozen peas large mugfulls of
• 6 3/4 tablespoons double cream
• 3 3/8 tablespoons vegetable stock

1. 1. Preheat oven to 200 degrees C.
2. 2. Season the fish on both sides well with pepper only.
3. 3. Wrap the fish fairly tightly with the parma ham.
4. 4. Place fish on a non-stick baking tray and cook in the oven for 15 minutes, turning over half way through the cooking time. Once done, leave for about a minute to rest before slicing.
5. 5. In the meantime, make the pea puree - cook the peas in boiling water for a couple of minutes and drain.
6. 6. Return the peas to the pan, along with the cream, stock and seasoning.
7. 7. Blitz the mixture with a hand-held blender until smooth.
8. 8. Put the puree on the centre of the plate. Cut the monkfish into large nuggets and put on top.

monkfish, parma ham, frozen peas, double cream, vegetable stock

Taken from www.yummly.com/recipe/Monkfish-with-Parma-Ham-_-Pea-Puree-1692644 (may not work)