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

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

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 S


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.

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