Show Stopper! Cockles You Say?

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Monkfish wrapped in Parma ham is a wonderful way to enjoy this sweet fish, as the saltiness of the ham provides a lovely contrast to the delicate cooking and taste of monkfish fillet. Show some real flair by incorporating both a bold red wine jus and frothy lemon sabayan for perfect balance. A real showstopper of a fish dish for a dinner party or special occasion.

Monkfish Wrapped in Parma Ham with Red Wine Jus, Lemon Sabayon and Cockles

Serves 4

Total time:  1 hour, 40 minutes

Ingredients

Monkfish Wrapped in Parma Ham

1 monkfish tail, skinned and filleted

1/2 lb of Parma ham slices, 1/8 inch thick

1 tbsp oz of butter

Lemon Sabayon

3 egg yolks

2 tbsp of water

4 tbsp of butter, melted

1 pinch of salt

1 lemon, juiced

Cockles

3 oz of cockle meat, cleaned (may substitute little neck or cherry stone clam meat)

1 garlic clove, finely sliced

3 fl oz of white wine

1/8 cup of shallots, finely sliced

1/2 tbsp of oil, light in flavor, nothing heavy tasting

1 pinch of salt

1 tbsp of crème fraîche

Red Wine Jus

3 1/2 cups of red wine, Cabernet Sauvignon

7/8 cup of shallots, finely sliced

4 tbsp oz of butter

12 oz of button mushrooms, finely sliced

1 cup of brown chicken stock, boiled

1 cup of white chicken stock, boiled (or 2 cups of chicken broth, light)

1 1/2 tbsp of Cabernet Sauvignon vinegar

3fl oz of whipping cream

1 pinch of black pepper

1 tsp oz of tarragon

1 pinch of sugar

1/3 fl oz of red wine essence (1/2 cup of red wine reduced to a thick syrup)

Preparation

Red Wine Jus

Reduce the red wine by boiling it down to 7 oz . Lightly color the sliced shallots in 1 oz of butter, then add 7 oz of sliced mushrooms and continue to color until golden. Do not over caramelize. Heat both the stocks to boiling in a separate pans. Boil the vinegar for 5 minutes in another pan.

Add the boiled vinegar to the cooked mushrooms and add another 3 oz of sliced mushrooms and the reduced red wine. Bring to the boil, skimming off any foam, and cook for 20 minutes. Pass through a chinois back into a pan.

Bring to the red wine jus to the boil and reduce quickly to a thin sauce consistency. Then add the remaining mushrooms and cream.

Add the seasoning, tarragon and sugar and red wine essence. Pass through the fine chinois.

Monkfish Tail 

Using a very sharp filleting knife to slice off the discolored outer part of the fillets. Pat the fillets dry.

Lay out the Parma ham overlapping the slices. Place the monkfish tail on the centre and roll the Parma ham around it. Tightly wrap in plastic wrap to form a cylinder.

Put the monkfish tail into a vac-pac bag, and cook sous vide in a water bath, set to 113°F, for 15 minutes.* After 15 minutes, remove the fish from the bath and cut away the bag. Pat the fish dry with a  lint free cloth.

Sabayon

Combine the egg yolks and water in bowl. Whisk over a bain-marie of simmering water.

Take off the heat, then continue whisking until it reaches 158°F, it should be light and fluffy. Whisk in the butter gradually to stop it separating. Season first with salt then lemon juice.

Place 2 tbsb of butter into a frying pan and quickly color the outside of the Parma ham. Remove from the pan and place on a plate with all the pan juices.

Place sliced garlic, chopped shallot, oil, and salt in the ham pan and sweat gently until softened but not colored. Add the cockles or clam meat, crème fraiche and wine. Cook for exactly 1 minute on a high heat with a lid on.

Plating/Presentation

Cut the monkfish wrapped in Parma ham into portions and place a piece in the center of each plate. Spoon around some of the red wine sauce. Place some of the cockles around and then spoon over the lemon sabayon.

Wild rice, rice pilaf, buttered wide egg noodles, creamy polenta, creamed cauliflower or chilled crisp salad would be delicious side accompaniments.

* Sous Vide Substitute. Using a large stock pot filled with water, place an accurate thermometer, digital, in the water and bring it to the required temperature.  If it gets to hot, use ice cubes to reduce the temperature.  Once you have reached that "happy place" insert what is to be sous vide into a zip lock or press and seal bag to prevent water from entering. Make sure you squeeze out all the air and cook for the time called for!

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