8 slices of speck
2 medium Shallots
8 thin slices of fennel
1 leek
White wine
4 asparagus
Cream
4 baby monkfish tails
Knob of butter
A sprig of rosemary
Plain flour
Salt and pepper
Olive oil
Parsley
Paprika
Method:
1. Slice the monkfish tails off the bone to give eight fillets, then halve these across the middle
2. Finely dice the leeks and shallots, halving par-cooked asparagus and slice on the diagonal
3. Season the flour, and roll the Monkfish tails in the flour coating it well
4. Heat oil in a pan, dusting off excess flour, place the fillets in the pan
5. Seal all sides of the monkfish, then remove to another baking tray and wrap with the speck. Place in a medium oven. It should only take about eight minutes to cook throughout and crispen the speck
6. Drain excess oil from your pan. Add the butter and shallots. When they are soft add the fennel asparagus and rosemary. Sauté slowly, trying not to add too much colour to the pan.
7. Add a splash of wine, allow to reduce. Then add the cream. Reduce.
8. When the monkfish is cooked through, remove from the oven and allow to rest as you arrange your sauce on your plates.
9. Arrange the monkfish: one on top of the other, then garnish with parsley and a sprinkling of paprika around the plate.
The mysteries of preparing this famously meaty, tasty fish revealed. David Edwards at The Flying Pizza accompanies it with a creamy sauce with shallots, fennel and leek.
