| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hmong |
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
|
5 lb monkfish tail |
| 8 |
oz |
Panchetta; thinly sliced |
|
|
Salt and freshly-ground black pepper |
| 1 |
lg |
Bunc parsley; roughly chopped |
| 1 |
sm |
Bunc chervil; roughly chopped |
| 1 |
lg |
Bunc dill; roughly chopped |
| 2 |
|
Shallots; finely chopped |
|
|
Butter |
|
|
Extra virgin olive oil |
INSTRUCTIONS
Preheat the oven to 180C.
Ask your fishmonger to remove the cartilaginous bone but leave 2" attached
to the flesh at the end of the tail. Lay a sheet of kitchen foil on a flat
surface and dribble a little olive oil over it. Rub the oil over the foil
with your fingers. Now lay down the slices of panchetta, slightly
overlapping. Lay the monkfish on the panchetta.
To make the herb mix, blanch, drain and refresh the green herbs. Sweat down
the shallots in some butter and then add to a food processor with the dill,
parsley and chervil. Whiz them all together then spread the paste along the
length of the tail; bring the two halves of the tail together to sandwich
the herbs. Bring up the sides of the panchetta around the fish.
Squeeze the foil tightly around the fish to make a parcel and then bake in
the oven for 15-20 minutes. The fish should be firm to the touch when done.
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