Whole Roast Monkfish, Spring Vegetables and Dehesa de Solana Ham

Ingredients

• 1 medium monkfish tail cleaned
• 10 sprigs thyme
• 10 sprigs rosemary
• 2 bay leaves
• Salt
• pepper
• 50 ml olive oil
• Butcher’s string
• 70g fresh podded peas
• 70g fresh shelled broad beans
• 8 spears of asparagus sliced into rounds with tips kept whole
• 2 baby gem lettuce sliced
• 100g fresh morel mushrooms washed and kept whole
• 15g chives chopped finely
• 15g tarragon chopped into dice
• 15g chervil chopped
• 200ml ham stock
• 150g unsalted butter diced
• 1 large shallot diced finely
• 2 cloves garlic grated finely
• 10ml olive oil
• 1 leg Dehesa de Solana ham or any good carved Iberico ham
• 1 lemon
• 1 lime