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Pan-Fried Monkfish and Creamy Tagliatelle
Pan-Fried Monkfish and Creamy Tagliatelle

Pan-Fried Monkfish and Creamy Tagliatelle

with Serrano Ham and Slow Roasted Garlic Tomatoes

This Pan-Fried Monkfish and Creamy Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Fish
Egg
Cereals containing gluten
Sulphites
Celery
Milk

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

2

Garlic Clove**

1

Flat Leaf Parsley

200

Monkfish Medallions

(Contains: Fish)

200

Fresh Tagliatelle

(Contains: Egg, Cereals containing gluten)

15

Cider Vinegar

(Contains: Sulphites)

10

Vegetable Stock Paste

(Contains: Celery)

30

Unsalted Butter

150

Creme Fraiche

(Contains: Milk)

2

Serrano Ham

Not included in your delivery

1.5

Olive Oil

150

Reserved Pasta Water for the Sauce

Nutritional information

Energy (kcal)709 kcal
Energy (kJ)2965 kJ
Fat46.6 g
of which saturates26.4 g
Carbohydrate41.2 g
of which sugars6.1 g
Protein31.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Paper
Chopping Board
Baking Tray
Garlic Press
Medium Bowl
Medium Saucepan
Knife
Bowl
Colander
Paper Towel
Plate
Grill Pan

Instructions

Tomato Time
1

Preheat your oven to 140°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Pop the tomatoes onto a baking tray lined with baking paper. Scatter over half the garlic and drizzle over the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then toss to coat. Arrange cut-side up, then bake on the top shelf of your oven until soft, 20-25 mins.

Finish the Prep
2

Finely chop the parsley (stalks and all). Pat the monkfish with kitchen paper, then pop into a bowl. Season with salt and pepper, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish. Add the pasta to the boiling water and bring back to the boil. Cook 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 into your pan, drizzle with oil and stir through to stop it sticking together.

Start the Sauce
3

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 min. Then add the cider vinegar and allow it to evaporate, 1-2 mins.

Finish the Sauce
4

Pour in the reserved pasta water and vegetable stock paste. Bring to the boil and simmer until reduced by half, 4-5 mins. Vigorously stir the butter into the sauce until it has melted, then mix in three quarters of the creme fraiche and bring to the boil. Remove from the heat and set aside.

Fish to Fry
5

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, transfer to a plate covered in kitchen paper and set aside. Pop your pan back on high heat and add a drizzle of oil. When hot, add the monkfish pieces and cook for 3-4 mins each side, adjusting the heat as necessary. When cooked, remove the pan from the heat. IMPORTANT: The monkfish is cooked when opaque in the centre.

Serve
6

Reheat the sauce, then add three quarters of the parsley. Taste and add salt and pepper if needed. 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. Finish with a dollop of the remaining creme fraiche, a slice of the crispy Serrano and the remaining parsley sprinkled over. Enjoy!

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