Monkfish Basquaise - Michel Roux Jr

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Preparation Time: 30 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4906 times

Ingredients:

Metric Imperial

6 Peppers (a mixture of colours)

4 pieces of monkfish

4 slices of Bayonne (or Parma) ham

Olive Oil

2 cloves of garlic (crushed)

4 plum tomatoes (peeled, de-seeded and chopped)

1 tsp(s) tomato puree

1 bay leaf

1 sprig(s) fresh thyme

2 red onions peeled and thinly sliced

salt and pepper

Monkfish wrapped in ham.

Posted by: bazza9 on 20 July 2008

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Cooking Steps:

Put the peppers under a hot grill until black all over, then cover with cling-film and leave to cool. Once cool, peel off the blackened skin, remove the stalk and seeds, cut the remaining flesh into strips and set aside.

Preheat the oven to 220C/425F/ gas mark 7. Wrap each piece of fish in a slice of ham, and secure in place with a wooden toothpick. Heat a heavy sauté pan or similar over a high flame, add a little oil, then cook the monkfish for a couple of minutes, then transfer to the oven to roast for six minutes. Remove the fish from the pan and set aside in a warm place.

In the same pan, fry the garlic over medium heat for a minute, add the fresh tomato and purée, bay, thyme, seasoning and a couple of tablespoons of water, and simmer for five minutes.

In another pan, cook the onions with a little oil until golden, then add the peppers. Remove the toothpicks from the monkfish. Place the tomato mixture in the centre of each plate, put a piece of fish on top - cut it in half at an angle, if you like - and drape over the peppers and onions. Drizzle generously with a good strong olive oil.