Roast Monkfish with Parma Ham and Sauerkraut

This dish works well because the slight blandness of the monkfish contrasts with the acidity of the sauerkraut.

Fillets of monkfish are wrapped in thin slices Parma ham, tied and roasted in the oven. They are then sliced and served on top of some sauerkraut that has been stewed with carrot, celery and onion, accompanied by a sauce made from the roasting juices, a littlefish stock and cream, and finished with parsley.

I'm quite happy to use canned sauerkraut for this.

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Name: Roast Monkfish with Parma Ham and Sauerkraut
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: English
Ingredients: -- Monkfish --; 600 mililiters Stock, Chicken; 150 mililiters Wine, Dry, White; 85 mililiters Cream, Double; 4 ea Monkfish Fillets about 175g ea; 4 slices Ham, Parma; 50 grams Butter, Unsalted; 2 teaspoons Parsley chopped; Salt and pepper to taste; -- Saurkraut --; 25 grams Butter; 50 grams Carrot very thinly sliced; 50 grams Celery thinly sliced; 50 grams Onion thinly sliced; 225 grams Sauerkraut

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INGREDIENTS

-- Monkfish --
600 mililiters Stock, Chicken
150 mililiters Wine, Dry, White
85 mililiters Cream, Double
4 ea Monkfish Fillets ; about 175g ea
4 slices Ham, Parma
50 grams Butter, Unsalted
2 teaspoons Parsley ; chopped
Salt and pepper ; to taste
-- Saurkraut --
25 grams Butter
50 grams Carrot ; very thinly sliced
50 grams Celery ; thinly sliced
50 grams Onion ; thinly sliced
225 grams Sauerkraut

Servings

INSTRUCTIONS

1. Pre-heat the oven to 200?C / 400?F / Gas 6.

2. For the sauerkraut, melt the butter in a pan, add the carrot, celery and onion and cook gently for 5 minutes, until softened. Add the sauerkraut, cover and cook gently for 20-25 minutes.

3. Put the chicken stock, white wine and cream into a wide-based pan and boil rapidly until reduced to 175 ml (6 fl oz). As an alternative, use the induction kenwood to reduce this.

4. Wrap each monkfish fillet in a slice of the Parma ham and tie securely with string in 2 places.

5. Melt 25 g (1 oz) of the butter in a large, shallow ovenproof pan.

6. Add the monkfish, seam-side up, and fry for 60-90 seconds, until golden brown underneath.

7. Turn over, transfer the pan to the oven and cook for 10 minutes.

8. Remove the fish from the oven, transfer to a plate and keep warm. Add the reduced stock, wine and cream mixture to the pan and stir to scrape up all the crusty bits from the bottom.

9. Strain into a small pan, bring back to the boil and then whisk in the remaining 25 g (1 oz) of butter Season with pepper and a little salt. if necessary (but remember that the Parma ham is quite salty.

10. To serve, spoon the sauerkraut into the centre of 4 warmed plates. Cut each piece of monkfish on the slant into 4 and place on top of the sauerkraut. Pour the sauce around and sprinkle with the chopped parsley.

NOTES

I had a fantastic accident when trying to prepare this to impress someone. Unable to remove the lid from the saurkraut, I cut thtrough it. And then cut myself really badly. And so then I tried to superglue the wound shut, but that didn't work, so I tried to superglue plastic over the hole in my had to stop the bleeding, but this just ened up as a massive plastic blood balloon that subsequently burst EVERYWHERE.
The end dish turned out just great though.

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Roast Monkfish with Parma Ham and Sauerkraut

-- Monkfish --
600 mililiters Stock, Chicken
150 mililiters Wine, Dry, White
85 mililiters Cream, Double
4 ea Monkfish Fillets about 175g ea
4 slices Ham, Parma
50 grams Butter, Unsalted
2 teaspoons Parsley chopped
 Salt and pepper to taste
 -- Saurkraut --
25 grams Butter
50 grams Carrot very thinly sliced
50 grams Celery thinly sliced
50 grams Onion thinly sliced
225 grams Sauerkraut

1. Pre-heat the oven to 200?C / 400?F / Gas 6.

2. For the sauerkraut, melt the butter in a pan, add the carrot, celery and onion and cook gently for 5 minutes, until softened. Add the sauerkraut, cover and cook gently for 20-25 minutes.

3. Put the chicken stock, white wine and cream into a wide-based pan and boil rapidly until reduced to 175 ml (6 fl oz). As an alternative, use the induction kenwood to reduce this.

4. Wrap each monkfish fillet in a slice of the Parma ham and tie securely with string in 2 places.

5. Melt 25 g (1 oz) of the butter in a large, shallow ovenproof pan.

6. Add the monkfish, seam-side up, and fry for 60-90 seconds, until golden brown underneath.

7. Turn over, transfer the pan to the oven and cook for 10 minutes.

8. Remove the fish from the oven, transfer to a plate and keep warm. Add the reduced stock, wine and cream mixture to the pan and stir to scrape up all the crusty bits from the bottom.

Add Photo See 5 more photos

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Mise en Place
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Sweating the Carrots and Onions
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Cream and Stock in Together
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Cream and Stock in Together
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Frying the fish in the pan
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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 4 Servings

Calories: 147
Calories from Fat: 137 (93%)

Amt Per Serving		% DV

	Total Fat 15.3g	20 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.6g
Cholesterol 40.3mg		12 %
Sodium 75.3mg		3 %
Potassium 98.4mg		3 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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