Name: Roast Monkfish Tail in Aged York Ham with Juniper Cabbage, Dublin Bay Prawns & Port Wine Juices
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves two
Cuisine: United Kingdom
Ingredients: 100 ml veal stock; 100 ml whipping cream; ¼ Savoy cabbage, shredded; chopped dill; 2 glasses port, reduced by ⅔; 2 × 300 g monkfish fillets; 10 langoustines/Dublin Bay prawns completely peeled; olive oil; 300 ml shellfish stock; chervil; 2 slices air-dried ham; 50 g mature Cheddar; 2 crushed juniper berries

Preparation info

Serves
two

Difficulty
Easy
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!

Ingredients

2 × 300 g monkfish fillets
2 slices air-dried ham
¼ S

Method

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, sm