Warm Salad of Monkfish, Carmarthen Ham and Mushrooms from Great British Chefs 2 by Christopher Chown
Remove the monkfish from the bone, and trim off the skin. Cut into 2.5 cm/1 inch cubes. Cut the ham into thin strips, and break the mushrooms into large pieces. Heat the olive oil in a 25 cm/10 inc...
Ingredients
- 75 ml/3 fl oz vinaigrette mixed salad leaves such as lollo rosso, radicchio, curly endive and rocket
- 1 monkfish tail, about 750 g/½ lb
- 125–175 g/4–6 oz Carmarthen ham, sliced
- ½ onion, chopped
- freshly ground black pepper
- 1 garlic clove, chopped
- 1 tablespoon olive oil
- 50 g/2 oz button mushrooms
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