Saltimbocca of Monkfish
Saltimbocca – translates as “jump in the mouth”. I was inspired by the 1980’s recipe created by Alastair Little. It is delicious as a starter – here served with some white asparagus, but is equally good as a main course – perhaps served with some braised lentils and French beans.
For 4 as a starter (for a main course – double the quantities)
4 pieces of trimmed monkfish tail – about 80-100g each
4 good slices of Parma ham
A bunch of sage
Half a lemon
Salt & Pepper
- Lay out the pieces of Parma ham flat on a board. Place the monkfish at one end – season well, place a row of sage leaves along the fish and roll the fish tightly in the ham so that the ham wraps the fish completely.
- Roll in cling film and leave to firm up in the fridge – 1hr is enough, but overnight is fine.
- Heat the oven to 200c – melt the butter in a roasting dish, take off the clingfilm and roll the fish in the butter before roasting for 15 minutes in the oven.
- Take out of the oven – allow to rest for 5 minutes, squeeze over some lemon juice, slice into rounds about 2cm thick – and serve.
Check out our Easter Wine and Fish pairings.