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


Preparation info

  • Main dish - Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

This is an alternative festive fish dish, robust monkfish tail with delicate Dublin Bay prawn tails, peppery Savoy cabbage and a luxurious port wine sauce together with the depth of a good shellfish stock which gives the sauce real umph!. It looks great on the plate and is very, very moreish!


  • 2 × 300 g monkfish fillets
  • 2 slices air-dried ham
  • ¼ Savoy cabbage, shredded
  • 2 crushed juniper berries
  • 50 g mature Cheddar
  • 100 ml whipping cream
  • 10 langoustines/Dublin Bay prawns completely peeled
  • 2 glasses port, reduced by
  • 300 ml shellfish stock
  • 100 ml veal stock
  • olive oil
  • seasoning
  • chervil
  • chopped dill


    Wrap the monkfish in the air-dried ham, season with black pepper, brush with a little olive oil and roast on a baking tray for 8-10 minutes. While this is cooking, reduce down the stock, port and veal stock until of a syrupy consistency and keep warm.

    In another pan, place the shredded cabbage, juniper, cream and cheese and season again with black pepper and salt.

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

    By now the monkfish should be cooked. Remove from the oven and keep warm. The cabbage will be quite thickened – place a pile in the centre of a warm plate and dot the prawns around the cabbage at five intervals. Carve the monkfish if you wish into five pieces. Check the sauce, add the rest of the chopped dill, then spoon over the fish. Garnish with chervil and serve immediately.

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