John Myers
Monkfish Wrapped in Serrano Ham with Chickpea Puree and Chorizo butter
The perfect monkfish wrapped in serrano ham with chickpea puree and chorizo butter recipe with a picture and simple step-by-step instructions.
- 750 g Monkfish fillet
- 5 Pc. Serrano ham slices
- 200 g Chickpeas
- 125 g Chorizo sausage
- 125 ml Water
- 125 g Butter
- 0,5 tsp Xanthan gum
- 2,5 Pc. Clove of garlic
- 2,5 Pc. Rosemary sprigs
- 200 ml Olive oil
- 150 g Green bean kernels
- Cut the monkfish into 5 pieces and wrap with the Serrano ham. Cook the chickpeas in unsalted water (put in cold water) with the rosemary and the garlic cloves until they are soft. Puree in a blender with a little cooking stock, mix in the olive oil and season with salt, pepper, nutmeg and a little sugar.
- Turn the chorizo through the fine slice of the meat grinder [very fine cutting is also possible] and lightly brown with the butter in a small saucepan. Add the xantan and water and puree in the blender. Brown the fish on all sides until golden brown and then finish cooking in the oven at 180 degrees [approx. 8 minutes].
Decoration: small green bean kernels
- These can be prepared in advance: bring to the boil briefly, blanch, pulp. For the main course, heat it in a saucepan with butter and season with salt and pepper.
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