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

So easy and tasty, great for any dinner party.
Campbells Image

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 : Preheat the oven

    Heat the oven to 220 degrees/200 Fan/Gas Mark 7.

  • Step 2 : Season the fish

    Lightly season the monkfish tails then wrap them in the Parma ham, making sure

    that any joins are underneath the fish - this means that the ham will not uncurl

    during cooking. You can also use toothpicks to secure the ham but do not overlap as it will not end up so crispy.

  • Step 3 : Place in oven

    Place on a lightly oiled baking sheet or greaseproof paper and cook for 20-25

    minutes until cooked. You can also lightly brush the tops with olive oil if you

    want them a bit crisper.

  • Step 4 : Start the sauce

    Meanwhile, cook the sauce by gently frying the garlic in the butter and oil for no longer than 1 minute- do not burn it as it spoils the flavour of the sauce.

  • Step 5 : Add the other ingredients

    Add the white wine or stock and reduce for a couple of minutes, then add the

    mustards, cream and gently bring to the boil until it thickens slightly. If you want a thicker sauce, you can add a little bit of cornflour mixed with cold water. Add lemon zest, a squeeze of lemon juice and seasoning to taste.

  • Step 6 : To serve

    To serve, either pour over the cooked fish or serve on the side. This goes very well with boiled new potatoes and a green vegetable such as asparagus, broccoli or wilted spinach.