Pan Fried Monkfish and Creamy Tagliatelle
with Serrano Ham and Slow Roasted Garlic Tomatoes
This Pan Fried Monkfish with Tagliatelle is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
200 grams
Monkfish Medallions
(ContainsFish)200 grams
Fresh Tagliatelle
(ContainsEgg, Cereals containing Gluten)1 sachet
Cider Vinegar
(ContainsSulphites)1 sachet
Vegetable Stock Powder
(ContainsCelery)30 grams
Butter
(ContainsMilk)150 grams
Creme Fraiche
(ContainsMilk)2 unit(s)
Serrano Ham
Not included in your delivery
1.5 tbsp
Olive Oil*
150 milliliter(s)
Reserved Pasta Water for the Sauce
Preheat your oven to 140°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve the baby plum tomatoes, peel and grate the garlic (or use a garlic press). Pop half the garlic in a medium bowl and add the oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar, then add the tomatoes and mix together to coat in the garlicky oil. Line a baking tray with baking paper, pop the tomatoes on the tray cut side up and bake in your oven until soft, 20-25 mins.
Finely chop the parsley (stalks and all). Mix together. Pat the monkfish with kitchen paper then pop in a bowl and season with salt and pepper. Set aside. Add the pasta to the boiling water and simmer until tender, 3-4 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander. Pop back in your pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once the oil is hot, stir in the remaining garlic and cook for 1 minute, then add the cider vinegar and allow to evaporate, 1-2 mins.
Pour in the reserved pasta cooking water and the vegetable stock powder. Bring to the boil and simmer until reduced by half, 4-5 mins. Vigorously stir in the butter until melted into the sauce, then add three quarters of the creme fraiche and bring to the boil. Remove from the heat and set aside.
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the serrano ham and fry until crisp, 2-3 mins each side. Once crispy, remove to a plate covered in kitchen roll. Set aside. Pop your pan back on high heat and add a drizzle of oil. When hot, add the monkfish pieces. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, remove the pan from the heat.
Reheat the sauce, then add quarters of the parsley. Taste and add salt and pepper if you feel it needs it. Add the pasta to the sauce and gently toss together. Tip: Add a splash more water if the pasta looks a little dry. Serve the pasta in bowls with the slow roasted tomatoes and monkfish on top, a dollop of creme fraiche, the shard of ham and the remaining parsley sprinkled over. Enjoy!