Monkfish & Creamy Parmigiano Reggiano Tagliatelle

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. 

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.

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 the creme fraiche and bring to the boil. Remove from the heat, stir in the Parmigiano Reggiano until melted, then 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, 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.