🍽️ Monkfish wrapped in Parma ham with tarragon mustard dressing

Name: Monkfish wrapped in Parma ham with tarragon mustard dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g vacuum-packed beetroot; 2 spring onions; 3 tbsp Maille (white wine vinegar); 1 tsp Maille (Dijon mustard Originale); 7 tbsp oil; salt; pepper; sugar; 200 g Basmati wild rice mix; 600 g monkfish fillet (8 pieces); 8 thin slices Parma ham; 50 ml dry white wine; 100 g whipping cream; 100 ml fish stock (or vegetable broth); 1 tbsp light sauce thickener; 2 tsp Maille (tarragon mustard); 4 sprigs tarragon

610 kcal · 30 min · 4 servings

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Ingredients

400 g vacuum-packed beetroot
2 spring onions
3 tbsp Maille (white wine vinegar)
1 tsp Maille (Dijon mustard Originale)
7 tbsp oil
salt
pepper
sugar
200 g Basmati wild rice mix
600 g monkfish fillet (8 pieces)
8 thin slices Parma ham
50 ml dry white wine
100 g whipping cream
100 ml fish stock (or vegetable broth)
1 tbsp light sauce thickener
2 tsp Maille (tarragon mustard)
4 sprigs tarragon

Instructions

1. Cut the beetroot into thin strips.
2. Slice the spring onions into thin rings.
3. Whisk the vinegar and mustard together in a small bowl.
4. Season the mixture with salt, pepper, and a pinch of sugar.
5. Add five tablespoons of oil and whisk it in.
6. Toss the spring onions, beetroot, and vinaigrette together.
7. Taste the salad and adjust the seasoning if needed.
8. Cook the rice in boiling salted water according to the package instructions.
9. Wrap each piece of monkfish in a slice of Parma ham.
10. Heat two tablespoons of oil in a frying pan.
11. Fry the fish parcels on all sides for about two minutes.
12. Place the seared fish parcels into an ovenproof dish.
13. Preheat the oven.
14. Set the temperature to 175 degrees Celsius conventional heat.
15. Bake the fish parcels in the oven for eight to ten minutes.
16. Deglaze the pan juices with wine.
17. Add cream and fish stock to the pan.
18. Let the sauce simmer for three to four minutes.
19. Stir in the sauce thickener.
20. Bring the sauce to a brief boil.
21. Stir in the tarragon mustard.
22. Season the sauce with salt and pepper to taste.
23. Drain the cooked rice.
24. Finely chop the lower tarragon leaves.
25. Mix the chopped tarragon with the rice.
26. Plate the rice, fish, and sauce.
27. Garnish the dish with fresh tarragon tips.
28. Serve the beetroot salad on the side.

Nutrition per serving

kcal: 610
Protein: 33 g · Fett/Fat: 32 g · Carbs: 44 g