Monkfish Wrapped in Parma Ham with Peppers, Capers and Garlic by Nick Nairn
NICK NAIRN is one of Scotland’s best-loved chefs, first discovering his love of food while travelling the world with the Merchant Navy. He now runs successful cook schools and a newly-opened pizza restaurant, Nick’s Pizza Bar & Café, in Aberdeen.
For more information go to https://www.nicknairncookschool.com
Ingredients: Serves 4
4 x 160g fillet portions
8 slices Parma ham
6 red peppers, sliced
6 yellow peppers, sliced
80ml olive oil
3 cloves of garlic, sliced
1 tbsp small capers, rinsed
1 sprig rosemary
2 bay leaves
100ml water
1 tbsp fresh basil, chopped
1 tbsp good balsamic vinegar
olive oil, for frying
Maldon salt
freshly ground black pepper
Method:
1. Place the sliced peppers into a saucepan with the rosemary, bay leaves, garlic, oil and water. Season and bring to the boil. Then reduce the heat and simmer for about 30 minutes.
2. While the peppers are cooking, lightly season the fish fillets and wrap each piece in two slices of Parma ham. The easiest way to do this is lay down a sheet of cling film, place two pieces of Parma ham on top followed by a piece of monkfish, then roll it all up tightly in the clingfilm.
3. Heat a frying pan and add a little olive oil. When hot, remove the clingfilm and sear the Parma ham-wrapped fish on both sides then transfer them to a baking sheet and bake in the oven until cooked - about 10 minutes in a 180C/350F/gas mark 4 oven depending on the thickness of the fish.
4. To serve, add the capers, basil and balsamic vinegar to the peppers then spoon the pepper stew onto four plates. Place a portion of fish on each and serve with fresh pasta or just a green salad.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article