Lobster Thermidore Sri Lankan-style Monkfish Curry
- 650g (1lb 5oz) monkfish, from the middle of the fish (ask the fishmonger to remove the skin and cut 60g (2oz) softened butter (plus extra for dotting)
- 1 tsp chopped chives
- 1 tsp chopped flat-leaf parsley
- 1 tsp grated lemon zest into 2 fillets
- 6-8 slices Parma ham
- 1 lemon, quartered
- 90cm (35in) cotton string
- Mix together the butter, herbs and zest. Use most of this butter mixture to sandwich together the two pieces of fish. Season with salt and freshly ground black pepper.
- Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do. Hold the ham in place by tying the fish parcel firmly with pieces of string – you will need about 6 pieces. Rub the surface with the rest of the butter mixture and refrigerate until ready to cook.
- To cook, preheat the oven to 200°C (gas mark 6). Place the fish in a small roasting tray and squeeze the juice of two of the quarters of lemon over the fish. Bake for 20 minutes. Serve with the pan juices, wilted spinach and the rest of the lemon quarters.
- This dish goes well with new potatoes, roasted in their skins with fresh rosemary.
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