Monkfish wrapped in Serrano with roasted red pepper, sweet potato and a chive and lemon butter

Well this is one of those recipes that looks more impressive than it is really if im honest but give it a try im sure youll like it.

Monkfish tail
Roasted Red Pepper
Serrano Ham
Sweet potato

Monkfush has a reddish sort of membrane surrounding the white flesh,make sure you get your fishmonger to take it off as its pretty unpleasant. Oh and take the bone out if it hasnt been.

Slice about half way through the fish lengthways, season lightly with a little salt then stuff the incision wth your roasted red pepper. Lay your Serrano out on some clingfilm so the slices overlap slightly. Place the fish closest to yo accross the Serrano and slowly roll away from you so the fish is compltely wrapped. Twist the ends of the clingfilm so you make a sausage shape and tie at both ends. Pop in the fridge fo 20 minutes just to firm up a little.

To make the butter finely chop some chives, take a few zest from the lemon then a few drops of the juice. Mix it all up and set aside until needed.

Take the fish out and fry in a moderate pan to crispen up the serrano. Put in the oven at 180 degrees and cook for about 15 minutes. Meanwhile cube the sweet potato and finely chop a few sprigs of rosemary. Fry in a little olive oil and season with salt and pepper. Finish with a little butter.

Take the fish from the oven and rest for a few minutes before carving. Place on the dish and dress with the sweet potato. Finally melt your chive and lemon butter and drizzle over the fish and around the plate.


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