Preparation
- Preheat oven to 180°C (thermostat 6). Lay slices of smoked ham on a tray, side by side. Brush the monkfish with the dried tomatoes paste on all sides. Place several basil leaves on it and place the monkfish on the ham slices. Roll it up with the ham and secure as you would a roast with string, pulling it tight as the monkfish will reduce on cooking.
- Heat up a high-sided frying pan, put in a good drizzle of olive oil and place the monkfish joint in it. Let it colour a little for five minutes on a medium heat then turn over. Leave to colour another five minutes. Season with salt and pepper and deglaze with the Pastis. Let the alcohol evaporate.
- During this time, wash the vegetables. Peel onion and garlic cloves. Take out seeds. Chop finely. Add them to pan. Cut courgettes, pepper and aubergine into cubes and mix well.
- Peel prawns and add to pan. Cook for 15 minutes on medium heat. Add rest of dried tomatoes paste. When water from vegetables has evaporated, add whole basil leaves and cover pan and cook on a low heat in the oven for 40 minutes. Cut the monkfish joint, take off the string and serve in the frying pan.
- To finish: The taste of Pastis is completely different when hot, it marries well with monkfish. By finishing the cooking of the joint in the oven, the fish will be succulent and fragrant.
|
