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Monkfish wrapped in leeks & parma ham on celeriac purée by Nikki Legon

Monkfish wrapped in leeks & parma ham on celeriac purée by Nikki Legon

Ideal for a light lunch before heading out for some fresh air...

 

 

shutterstock 77355511

SERVES 4

 

4 monkfish fillets (150g each)

4 slices of parma ham

White of 1 large leek

1 celeriac

1 crushed garlic

small bunch of fresh, flat leaf parsley

300ml milk

large knob of butter

1 tsp freshly grated nutmeg

 

 

 

LEMON BUTTER SAUCE

25g unsalted butter

½ lemon, juice only

splash of water

 

 

 

METHOD

Peel and cube the celeriac, place into a pan with just enough milk to cover, add a pinch of salt, bring to the boil.

Cover and turn the temperature down to a simmer for 20 minutes or until tender, stirring occasionally.

Drain any remaining milk and reserve.

Using a stick blender, whizz the celeriac to make a purée, pouring in just enough milk to give a smooth consistency.

Add the grated nutmeg, stir through the parsley, cream and butter, season to taste.

Season the monkfish fillets with salt and pepper.

Slice the white of the leek down the middle and wash well.

Bring a large saucepan of water to the boil, add a little salt and place leek halves in the pan for 3 minutes to soften.

Remove and dry on paper towels.

Cut out 4 large squares of cling film, wrap each fillet with leek and parma ham.

Place each fillet onto the cling film and tightly wrap to form a tube.

Steam for 15 minutes, remove the cling film and fry each fillet to brown the ham.

Cut on the diagonal and stand upright on the plate.

Melt the butter and add lemon juice and a splash of water to make the lemon butter sauce.

Serve with the purée and salad or vegetables.