Preheat the oven to 180C. Ask your fishmonger to remove the cartilaginous bone but leave 2" attached to the flesh at the end of the tail. Lay a sheet of kitchen foil on a flat surface and dribble a little olive oil over it. Rub the oil over the foil with your fingers. Now lay down the slices of panchetta, slightly overlapping. Lay the monkfish on the panchetta. To make the herb mix, blanch, drain and refresh the green herbs. Sweat down the shallots in some butter and then add to a food processor with the dill, parsley and chervil. Whiz them all together then spread the paste along the length of the tail; bring the two halves of the tail together to sandwich the herbs. Bring up the sides of the panchetta around the fish. Squeeze the foil tightly around the fish to make a parcel and then bake in the oven for 15-20 minutes. The fish should be firm to the touch when done. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 102 (100%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 81.8mg||3 %|
|Potassium 3.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 102
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