Monkfish with serrano ham and polenta

Name: Monkfish with serrano ham and polenta
Ingredients: 4 x 160g monkfish portions (after being double skinned); 100g sunblushed or semi dried tomatoes; 30g pkt basil; 8 slices Serrano or Parma ham; 200g cherry tomatoes on the vine; 2 medium courgettes; Polenta (see below); Pesto (see below); 200g polenta; 100g unsalted butter; 200g finely grated Parmesan cheese; Freshly ground black pepper; 500ml water; 500ml milk; 60g basil with stalks; 20g spinach leaves (washed); 50g finely grated Parmesan cheese (or hard cheese of choice, Cornish kern from the makers of yarg, works well); Some Rapeseed oil; 30g pine nuts for a classic pesto (hazelnut and walnuts work well, as do almonds); 4 cloves garlic (peeled); Sea salt

www.cornwallgoodseafoodguide.org.uk

Cornish monkfish - a sustainable option- is paired with serrano ham and polenta in this very pleasing and light dish.

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Ingredients

4 x 160g monkfish portions (after being double skinned)
100g sunblushed or semi dried tomatoes
30g pkt basil
8 slices Serrano or Parma ham
200g cherry tomatoes on the vine
2 medium courgettes
Polenta (see below)
Pesto (see below)
200g polenta
100g unsalted butter
200g finely grated Parmesan cheese
Freshly ground black pepper
500ml water
500ml milk
60g basil with stalks
20g spinach leaves (washed)
50g finely grated Parmesan cheese (or hard cheese of choice, Cornish kern from the makers of yarg, works well)
Some Rapeseed oil
30g pine nuts for a classic pesto (hazelnut and walnuts work well, as do almonds)
4 cloves garlic (peeled)
Sea salt