2 medium monkfish tails (taken off the bone and skinned)
8 slices of Parma ham
8 baby fennel bulbs
8 baby carrots
200ml dry white wine
1 shallot, peeled and sliced
1 garlic clove, crushed
200ml double Jersey cream
10g purple cress
10ml olive oil
20g Jersey butter
200g butternut squash purée
Salt and freshly ground black pepper
Pre heat the oven to 180ºC.
Lay the Parma ham, slightly overlapping, on a plate. Place the monkfish fillet on top and roll up. Tie in place with string – a slip knot is best.
Brush with a little olive oil and bake in the oven for approximately 10 minutes. Once cooked, leave to rest and keep warm.
Peel and top the carrots and fennel. Cook in a little boiling water with salt and a knob of butter until just tender. Heat up a saucepan and put in the cockles, white wine, shallot and garlic. Cover with a lid.
When the cockles have opened remove from the liquid and keep covered
Add the cream and saffron to the cockle liquid. Bring to a simmer and cook for 3-4 minutes. Season to taste and pass the liquid through a fine sieve into a clean pan.
Spoon a heaped tablespoon of the butternut squash purée at one side of a plate. With the base of a spoon, drag the purée across to the other side. Slice each monkfish fillet into 6 and place 3 pieces on each plate. Place a cockle in between each slice and add the carrots and baby fennel. Finish with the saffron sauce and garnish with purple cress.
Pancetta could be substituted for the Parma ham and mussels used instead of cockles.
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