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Monkfish with Iberico ham, peas, broad beans, morels and English asparagus

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Monkfish with ham is a dinner party classic. This version bursts with the flavours of a bountiful spring. One to be savoured.

Ingredients

For the parsley butter

For the monkfish

  • 100²µ/3½´Ç³ú morel mushrooms
  • olive oil, for frying
  • 2 shallots, finely chopped
  • 100ml/3½fl oz white wine
  • 250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus
  • 100²µ/3½´Ç³ú broad beans
  • 100²µ/3½´Ç³ú peas
  • 12 spears asparagus
  • salt
  • 4 fillets monkfish (about 130-150g/4½-5½oz each)
  • 50g/1¾oz Iberico ham, thinly sliced
  • 1 lemon, juice only

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