Roasted Monkfish Wrapped in Prosciutto
Instructions:
- 6 oz Sugar
- 10 fl oz Water
- 11⁄2 Lemons, zest only
- 3 Rosemary sprigs
- 4 lb 8 oz Monkfish fillets
- 1 lb Prosciutto, sliced as needed as needed Olive oil
- 5 oz Black olives, pitted, coarsely chopped
- 12 oz Tomatoes, peeled, seeded, and chopped
- 4 oz Capers
- 1⁄2 oz Chives, chopped
- 7 fl oz Olive oil
- as needed Whole chives for garnish
- To prepare a syrup, dissolve the sugar in the water over low heat, bring to the boil, then remove from the heat. Add the lemon zest and rosemary sprigs and let stand to cool.
- Brush the monkfish with the syrup and lay on the prosciutto. Roll the prosciutto around the fish and tie securely with string.
- Brush with olive oil and sear under a broiler or salamander. Finish cooking in a moderately hot oven (375 F/190 C). Remove from the oven and allow to rest a few minutes.
- Prepare a relish by mixing together the olives, tomato, capers, chives, and olive oil.
- Slice the rested monkfish into thick slices resembling tournedos, allowing 3 per person. Arrange on plates.
- Spoon the relish around the fish. Garnish with whole chives laid across the plate.