A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This recipe is based on one of Tamasin Day-Lewis's, a writer whose writing style I find intensely irritating, but it has to be said that her recipes are usually excellent.
Serves 6 as a starter
600g monkfish fillet
a sprig of rosemary
6 bay leaves
a clove of garlic
6 slices of Serrano ham (or similar)
half a lemon
Preheat the oven to 220°C.
Check over the fish and remove any remaining bones or membrane covering the flesh. Cut into six more-or-less equal sized chunks.
Heat a tablespoon or so of olive oil in a small frying pan. Crush the garlic with a little coarse salt in a pestle and mortar and finely chop the rosemary leaves. Fry the garlic and rosemary gently for a couple of minutes. You want them to release their aromas but not to brown.
Lay out the slices of ham flat and brush each generously with the garlic/rosemary oil. Put a chunk of fish on each and squeeze over the lemon half. Wrap each piece of fish up in the ham and put them close together into a small roasting tin or gratin dish, with a bay leaf between the little parcels. Grind over some black pepper.
Bake in the oven for about 20 minutes, until cooked. Serve immediately.