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Monkfish Wrapped in Prosciutto Crudo with a White Wine and Mustard Sauce

This is one of those truly elegant fish recipes that's perfect for a special occasion or a sophisticated dinner party on a summer evening. Meaty, succulent monkfish is wrapped in savoury prosciutto crudo, which crisps up during roasting to create a wonderful texture. The dish is brought together by a luxurious and creamy mustard sauce, which is built upon a classic, flavourful white wine sauce reduction. It’s a guaranteed showstopper.
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Recipe by

Campbells

30 minutes

Easy

Serves 2

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Ingredients

Main ingredients

  • 2 x 160g Monkfish Tails
  • 4-6 pieces of Prosciutto Crudo
  • Olive oil for brushing
  • Salt and pepper

Sauce ingredients

  • Knob of butter
  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 100ml white wine (or fish/chicken stock)
  • 100ml double cream
  • 1 tbsp Dijon mustard (or more to taste)
  • 1 tbsp Wholegrain mustard (or more to taste)
  • Lemon zest and lemon juice to taste (optional)

Method

  • Step 1 : Prepare and Wrap the Monkfish

    1. Preheat your oven to 200°C/180°C Fan/Gas Mark 6.
    2. Prepare the monkfish by trimming off any skin or tough membrane. Pat the fish completely dry with kitchen paper and season it lightly with salt and pepper.
    3. On a clean board, lay out 3-4 slices of prosciutto ham (or prosciutto crudo), overlapping them slightly to create a 'blanket' large enough to encase one monkfish tail. Place a monkfish tail at one end and roll it up tightly in the ham.
    4. Ensure the seam of the prosciutto ham is tucked underneath. Repeat with the second monkfish tail. The tight wrap and seam placement will help prevent it from unfurling during cooking.

  • Step 2 : Roast the Monkfish

    1. Place the wrapped monkfish tails on a lightly oiled baking tray or one lined with baking parchment.
    2. Drizzle the remaining olive oil over the top.
    3. Roast in the preheated oven for 20-25 minutes. The exact time will depend on the thickness of the fish. The monkfish is cooked when it feels firm to the touch, and the prosciutto ham is golden and starting to crisp at the edges.

  • Step 3 : Make the White Wine and Mustard Sauce

    While the monkfish is roasting, you can make the sauce.

    1. In a small saucepan, heat the butter and olive oil over a medium-low heat.
    2. Add the finely chopped garlic and cook gently for 1 minute until fragrant, being careful not to let it colour or burn.
    3. Pour in the white wine. Increase the heat slightly and let it bubble and reduce by about half. This step concentrates the flavour and creates the white wine sauce base.
    4. Lower the heat and stir in both the Dijon and wholegrain mustards.
    5. Pour in the double cream and stir continuously until the sauce is smooth. Bring to a gentle simmer and allow it to thicken for a couple of minutes until it lightly coats the back of a spoon. Do not let it boil vigorously.
    6. Finish the rich mustard sauce by stirring in the lemon juice and chopped parsley. Season to taste with a little more salt and pepper if needed.

  • Step 4 : To Serve

    Once cooked, remove the monkfish from the oven and let it rest for a couple of minutes.

    You can serve the monkfish tails whole or slice them into thick, impressive medallions.

    Arrange the monkfish on warm plates. This is truly one of the most rewarding fish recipes to serve.

    Spoon the creamy mustard sauce over and around the fish. It pairs beautifully with new potatoes, creamy mash, or green vegetables like asparagus or tenderstem broccoli.