You’ll Need
For the Monkfish
2 monkfish fillets (200–220g each), membrane removed
4 slices Parma ham
8 fresh sage leaves
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Brown Butter Gnocchi
400g fresh potato gnocchi
40g unsalted butter
2 cloves garlic, finely grated
2 tbsp capers, drained
1 tbsp fresh parsley, finely chopped
Zest of ½ a lemon
25g Parmesan, finely grated
For the Lemon Beurre Blanc
1 shallot, finely diced
100ml dry white wine
75ml fish stock
100ml double cream
80g cold unsalted butter, diced
1 tsp Dijon mustard
Juice of ½ a lemon
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Asparagus spears
Fresh parsley
Lemon wedges
Optional but Dangerous
Black truffle shavings
Samphire
Crispy pancetta crumbs
Oscietra caviar
Method
Remove the monkfish from the fridge 20 minutes before cooking.
Pat the fillets completely dry with kitchen paper.
Lightly season with freshly cracked black pepper. Use only a small pinch of sea salt as the Parma ham adds plenty of seasoning.
Lay two slices of Parma ham slightly overlapping on a board.
Place four sage leaves on top.
Position one monkfish fillet at one end and roll tightly until fully wrapped.
Repeat with the second fillet.
Brush lightly with the olive oil.
Preheat your air fryer to 190°C.
Place the wrapped monkfish into the basket with the seam facing down.
Air fry for 12–14 minutes, turning once halfway through, until the Parma ham is crisp and the monkfish is just cooked through.
Rest for 3–4 minutes.
Meanwhile, cook the gnocchi according to the packet instructions until they float to the surface.
Drain well.
Melt the butter in a large frying pan over a medium heat.
Continue cooking until the butter turns a rich golden brown and smells nutty.
Add the garlic and cook for 30 seconds.
Stir in the capers and cook for 1 minute until lightly crisp.
Add the cooked gnocchi and toss for 2–3 minutes until lightly golden.
Finish with the chopped parsley, lemon zest and grated Parmesan.
For the beurre blanc, melt a small knob of butter in a saucepan.
Cook the shallot for 2 minutes until softened.
Pour in the white wine and fish stock.
Reduce by around two-thirds.
Stir in the double cream and Dijon mustard.
Reduce the heat to low and gradually whisk in the cold butter until the sauce becomes glossy and velvety.
Finish with the lemon juice and a little freshly cracked black pepper.
Serve the brown butter gnocchi alongside the monkfish.
Spoon the lemon beurre blanc around the plate.
Add the Tenderstem broccoli and asparagus.
Finish with fresh parsley and, if using, black truffle shavings, samphire or a small spoonful of Oscietra caviar.