2 medium monkfish tails (taken off the bone and skinned)

8 slices of Parma ham

8 baby fennel bulbs

8 baby carrots

8 cockles

200ml dry white wine

1 shallot, peeled and sliced

1 garlic clove, crushed

5g saffron

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.

To serve

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.

Chef’s tip

Pancetta could be substituted for the Parma ham and mussels used instead of cockles.

Find out more about Andrew Baird here…