📝 About This Recipe
Often referred to as the 'poor man’s lobster' for its firm, succulent texture, monkfish is elevated to heights of luxury in this sophisticated Iberian-inspired dish. The meaty white fish is encased in salty, crisp Serrano ham, creating a protective barrier that locks in moisture while providing a savory crunch. Finished with a deep, glossy red wine reduction and a touch of refined caviar service, this dish represents the pinnacle of contemporary fine dining.
🥗 Ingredients
The Monkfish
- 800 grams Monkfish Loin (cleaned, membrane removed, cut into 4 equal portions)
- 8-12 slices Serrano Ham (very thinly sliced)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 30 grams Unsalted Butter (for basting)
- 3 sprigs Thyme (fresh)
Red Wine Reduction
- 500 ml Rioja or Spanish Red Wine (dry and full-bodied)
- 2 pieces Shallots (finely minced)
- 100 ml Veal or Beef Glace (high-quality reduced stock)
- 50 grams Cold Unsalted Butter (cubed)
- 5 pieces Black Peppercorns (crushed)
Luxury Service & Garnish
- 50 grams Oscietra Caviar (chilled, for final plating)
- 1 handful Micro-greens or Chervil (for decoration)
- 1 pinch Maldon Sea Salt (to taste)
👨🍳 Instructions
-
1
Begin by preparing the red wine sauce. In a small saucepan over medium heat, sauté the minced shallots until translucent but not browned.
-
2
Add the red wine and crushed peppercorns to the shallots. Bring to a boil, then reduce the heat to a simmer. Let the liquid reduce by two-thirds until it becomes syrupy.
-
3
Whisk in the veal glace and continue to simmer for another 10 minutes until the sauce coats the back of a spoon. Strain through a fine-mesh sieve into a clean pan and set aside.
-
4
Prepare the monkfish by patting the loins completely dry with paper towels. Season very lightly with salt, keeping in mind the Serrano ham is naturally salty.
-
5
Lay out 2-3 slices of Serrano ham on a piece of plastic wrap, slightly overlapping them to create a sheet wide enough to cover a fish portion.
-
6
Place a monkfish loin at one end of the ham and roll tightly, using the plastic wrap to help tension the ham around the fish. Repeat for all portions and chill in the fridge for 20 minutes to set the shape.
-
7
Preheat your oven to 200°C (400°F). Remove the fish from the fridge and discard the plastic wrap.
-
8
Heat olive oil in an oven-proof skillet over medium-high heat. Sear the ham-wrapped monkfish for 2 minutes on each side until the ham is golden and crispy.
-
9
Add the 30g of butter and thyme sprigs to the pan. Once the butter foams, spoon it over the fish (basting) for 1 minute.
-
10
Transfer the skillet to the oven and roast for 6-8 minutes, depending on the thickness of the loin, until the internal temperature reaches 50°C (122°F).
-
11
Remove the fish from the oven and let it rest on a warm plate for 5 minutes. This is crucial for a succulent texture.
-
12
While the fish rests, finish the sauce. Gently reheat the reduction and whisk in the cold cubed butter one piece at a time (monter au beurre) until the sauce is glossy and rich. Do not let it boil again.
-
13
To serve, slice each monkfish loin into thick medallions or leave whole for a dramatic presentation.
-
14
Spoon a generous pool of red wine sauce onto the center of four warmed plates. Place the monkfish atop the sauce.
-
15
Garnish with a delicate quenelle of Oscietra caviar on each portion and a few sprigs of chervil. Serve immediately.
💡 Chef's Tips
Always remove the greyish membrane from the monkfish before cooking, as it becomes tough and rubbery when heated. Ensure the fish is patted bone-dry before wrapping in ham to prevent the ham from steaming rather than crisping. Use a high-quality, drinkable Rioja for the sauce; the flavor concentrates significantly, so a poor wine will result in a bitter sauce. When whisking in the cold butter at the end, move the pan off and on the heat to maintain a gentle temperature that emulsifies the fat without breaking the sauce.
🍽️ Serving Suggestions
Pair this dish with a glass of the same aged Rioja used in the sauce or a vintage Champagne to cut through the richness. Serve alongside a silky parsnip purée or butter-poached white asparagus for a complete fine-dining experience. A side of sautéed wild mushrooms like Chanterelles complements the earthy notes of the red wine reduction perfectly. Provide warm, crusty sourdough bread to ensure guests can enjoy every drop of the luxurious sauce.