Braised Monkfish Wrapped In Parma Ham Recipe

• 1 kg monkfish tail (whole)
• 1 sm lemon
• 1 Tbsp. minced fresh marjoram salt and freshly grnd black pepper
• 6 x thin slices parma ham
• 3 Tbsp. extra virgin olive oil
• 1 sm onion peeled and finely diced
• 1 x carrot peeled and finely diced
• 1 x celery stick finely diced
• 1 clv garlic peeled and finely minced
• 350 gm puy lentils
• 150 ml red wine
• 30 ml minced fresh coriander or possibly parsley

1. Fillet the monkfish by cutting down either side of the central bone.
2. Peel the lemon removing all the white pith then cut into thin slices.
3. Lay the fish cutside up on a board and sprinkle with the marjoram.
4. Season with salt and pepper.
5. Lay the lemon slices over one piece of fish then sandwich together with the other monkfish fillet.
6. Wrap the fish in the parma ham making sure which it is completely covered.
7. Tie at 50mm intervals with fine string.
8. Cover and leave in a cold place for 1 to 2 hrs to allow the flavours to develop.
9. Heat 2 tbpn extra virgin olive oil in a saucepan on the simmering plate.
10. Add in the vegetables and garlic and cook stirring for about 5 min till golden brown.
11. Stir in the lentils and wine.
12. Add in sufficient water to cover by 10mm.
13. Bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 20 min.
14. Preheat a large heavy based frying pan on the floor of the roasting oven.
15. Brush with the remaining oil and place on the boiling plate.
16. Add in the monkfish parcel and fry turning till the parma ham is browned all over.
17. Carefully remove the fish parcel and spread the lentils in the frying pan.
18. Replace the fish on top burying it into the lentils slightly.
19. Cover the pan and transfer to the simmering ovenfor about 20 min till the lentils are cooked and the juices from the fish run clear when tested with a knife.
20. Remove the string from the fish then cut into thick slices.
21. Pile the lentils onto warmed serving plates and sprinkle with the minced coriander or possibly parsley.
22. Arrange the fish on top and serve immediately.
23. If a large monkfish is not available use 2 smaller ones instead.
24. Lay the fillets side by side overlapping them slightly.
25. Monkfish is a firmfleshed fish that can withstand cooking methods which are more suited to meat.
26. Here the fish is wrapped in delicate thin slices of parma ham panfried till golden brown then gently braised on a bed of puy lentils.
27. Serves 4

lemon, fresh marjoram salt, thin slices parma ham, extra virgin olive oil, onion, carrot, celery, garlic, puy lentils, red wine, fresh coriander

Taken from cookeatshare.com/recipes/braised-monkfish-wrapped-in-parma-ham-90633 (may not work)