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
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.