Parma Ham wrapped Monkfish with Tomato and Cucumber Panzanello and Salsa Verde

The Molten Cookbook by Michael Van de Elzen
Published by Random House NZ

(Serves 6)

Ingredients

Parma ham wrapped monkfish

• 6 slices Parma ham
• 6 portions monkfish

Tomato and Cucumber  Panzanella

• 6 slices ciabatta
• 3 Tbsp red wine vinegar
• 1 Tbsp soft brown sugar
• 4 Tbsp olive oil
• salt and pepper to taste
• 1 telegraph cucumber, peeled, deseeded and diced
• 4 vine tomatoes, quartered
• 2 red onions, sliced

Salsa verde

• ½ cup basil leaves, chopped
• ½ cup Italian parsley, chopped
• 2 Tbsp drained baby capers, chopped
• 1 clove garlic, crushed
• 1 lemon, zest and juice of
• 2 Tbsp olive oil
• 2 Tbsp finely grated Parmesan
• 2 Tbsp avocado oil
• salt and pepper to taste

Method

Parma ham wrapped monkfish

• Place Parma ham on a board.
• Add monkfish and roll up.
• Roll in plastic wrap and leave in refrigerator for 1 hour to set.
• Preheat oven to 170°C.
• Heat a little oil in an ovenproof frying pan.
• Add monkfish, spray with olive oil and brown on all sides.
• Place in preheated oven for about 10 minutes until cooked.

Tomato and Cucumber  Panzanella

• Tear ciabatta into chunks and place in a bowl.
• Mix vinegar, sugar, oil, salt and pepper together and sprinkle over the ciabatta.
• Add cucumber, tomatoes and onion and toss.

Salsa verde

• Place basil, parsley, capers, garlic and lemon zest into a bowl.
• Add enough olive oil to herbs to make the mixture wet.
• Add Parmesan, remaining olive oil, avocado oil and lemon juice to taste.
• Season to taste.
• Store in a jar in refrigerator.

To assemble

Spoon panzanella onto centre of plate.

Place fish on top.

Drizzle with salsa verde.

John Hawkesby’s wine recommendation

Chardonnay
Mount Riley 2009

Riesling
Neudorf Brightwater 2010