Monkfish and cockles
"For those of you who like a bit more of a challenge, this is a great recipe to try", says Andrew Baird, Executive Head Chef of Longueville Manor. Get stuck into this recipe for monkfish wrapped in...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 2 medium monkfish tails (taken off the bone and skinned)
- 8 slices of Parma ham
- 8 baby fennel bulbs
- 8 baby carrots
- 8 cockles
- 200ml dry white wine
- 1 shallot, peeled and sliced
- 1 garlic clove, crushed
- 5g saffron
- 200ml double Jersey cream
- 10g purple cress
- 10ml olive oil
- 20g Jersey butter
- 200g butternut squash purée
- Salt and freshly ground black pepper
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