Sous Vide Monkfish Wrapped In Parma Ham With Cockles - Great British Chefs

Ingredients

• 1 monkfish tail, skinned and filleted
• 200g of Parma ham
• 10g of butter
• 3 egg yolks
• 50ml of water
• 70g of butter, melted
• 1 pinch of salt
• 1 lemon, juiced
• 80g of cockles, cleaned
• 1 garlic clove, finely sliced
• 20ml of white wine
• 5g of shallots, finely sliced
• 5ml of oil
• 10g of crème fraîche
• 750ml of red wine, Cabernet Sauvignon
• 125g of shallots, finely sliced
• 50g of butter
• 325g of button mushrooms, finely sliced
• 250ml of brown chicken stock, boiled
• 250ml of white chicken stock, boiled
• 40ml of Cabernet Sauvignon vinegar
• 20ml of whipping cream
• 1 pinch of black pepper
• 1.5g of tarragon
• 1 pinch of sugar
• 10ml of red wine essence