Liza Tarbuck sits in

Nigel's Recipe

Roast Monkfish Tail in Aged York Ham with Juniper Cabbage, Dublin Bay Prawns & Port Wine Juices.

From Black Pudding & Foie Gras by Andrew Pern (The Star Inn, Harome, N. Yorks)

This fish dish uses robust monkfish tail with delicate Dublin Bay prawn tails, peppery Savoy cabbage & a luxurious port wine sauce together with the depth of good shellfish stock which gives the sauce real umph!

You can use mussels alongside, or instead of, the prawns & use the cooking juices as the shellfish stock base, with white wine & a little cream. Or add a little lobster bisque to some fish stock.

Serves 2
Prep time 40 mins
Cooking time 30 mins

Ingredients

2 x 300g monkfish fillets (john dory, gurnard or halibut are fine alternatives)
2 slices air-dried ham
¼ Savoy cabbage, shredded
2 crushed juniper berries
50g mature cheddar
100ml whipping cream
10 langoustines / Dublin Bay prawns, completely peeled
2 glasses port, reduced by ?
300ml shellfish stock (use fish stock if not available)
100ml veal stock (or chicken stock)
olive oil
seasoning
handful chopped dill
chervil to garnish (or tarragon or parsley)

Method

1. Wrap the monkfish in the air-dried ham, season with black pepper, brush with a little olive oil & roast on baking tray for 8-10 mins. 180C / 160C fan / gas mark 4.

2. While this is cooking, reduce down over a medium heat, the shellfish stock, port & veal stock until a syrupy consistency & keep warm.

3. In another pan, place the shredded cabbage, juniper, 75ml cream & 35g cheese & season again with black pepper & salt. Heat gently to allow cabbage to wilt.

4. In a third, small pan, gently warm the prawn tails in the remainder of the cream & cheese, to coat each one & add a pinch of the dill.

5. By now the monkfish should be cooked, having already checked it after 8 mins.

6. Remove from the oven & keep warm.

7. The cabbage will be quite thickened – place a pile in the centre of a warm plate & dot the prawns around the cabbage at 5 intervals.

8. Carve the monkfish if you wish into 5 pieces.

9. Check the sauce, add the rest of the chopped dill, then spoon over the fish.

10. Garnish with chervil & serve immediately.