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