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Seeteufel in Serrano-Schinken

monkfish


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

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.

 

Serve with slow-roasted tomatoes, or if you want to turn it into a more substantial main course, double the quantity and serve with Pommes Anna or Janssen's Temptation as well as the tomatoes

 

Serves 6 as a starter

 

600g monkfish fillet

a sprig of rosemary

olive oil

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.


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