Absolute luxury paired with the robust flavours of classic Italian cooking & the best of quality local seafood.
This dish would sit happily on a menu year round, it eats lightly in the spring/summer months or delivers a rich & spicy dish in the winter months.
The salty & slightly sweet Parma ham works so well with the meaty monkfish, creamy crab toast and spicy cacciucco sauce!
Ingredients (Serves 2)
For the fish;
- 2x4oz Monkfish Fillets, cleaned
- 4 Parma Ham Slices
- 20 large mussels, cleaned
For the Crab Toast;
- 2 thinly sliced baguette croutons, baked
- 60g picked crab meat
- 1 tb sp mayo
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped chives
- salt & pepper to season
For the Sauce;
- 1 shallot, diced
- 2 cloves of garlic, sliced thinly
- 1 stick of celery, chopped finely
- 1 teaspoon cracked black pepper
- 1 teaspoon picked fresh thyme
- 15mls extra virgin olive oil
- 40g tomato paste
- 1 glass white wine
- 1 bay leaf
- 1 teaspoon toasted fennel seeds
- half teaspoon chilli flakes
- 100mls fish stock
- juice of half a lemon
- salt to season
- 1 tablespoon finely chopped parsley
- 2 tablespoon torn basil leaves
- 12 large plum tomatoes, core removed & chopped finely
- 40g baby spinach leaf, washed
- Firstly dress the crab with the mayo, herbs & lemon, season & set aside.
- Place 2 slices of Parma Ham on a board then place the monkfish in the middle & wrap tightly & set aside.
- Make the sauce by frying the sliced garlic in the olive oil over a medium heat until beginning to brown lightly being careful not to burn, at this stage follow with the rest of the vegetables & black pepper.
- Allow the vegetables to cook until softened before adding the white wine, chilli flakes, thyme, bay & fennel.
- Allow the sauce to reduce by half before adding the tomato paste & fish stock.
- Simmer the sauce over a gentle heat for 30-45 mins until it becomes rich with flavour, adjust the seasoning with salt & a little sugar if required.
- Preheat oven to 180c, heat a non stick frying pan over a high heat, add 1 tb sp olive oil and fry the monkfish until coloured lightly on all sides before placing in the oven for approx 5-6 mins until cooked.
- Heat a heavy wide based pot over a high heat until smoking hot, pace the mussels in & cover until steamed open in their own juices, at this stage add the spinach & immediately pour in the sauce.
- Stir the mussels in the sauce until the spinach has cooked, finish the sauce by adding the parsley, Basil & finally lemon juice.
- Remove the fish from the oven & carve into 4 pieces.
- Spread the crab over the baguette croutons. Pour the Ragu of mussels into a large pasta bowl and arrange the fish & crab toast over.