Pan-Fried Monkfish and Creamy Tagliatelle
with Serrano Ham and Slow Roasted Garlic Tomatoes
Our Pan-Fried Monkfish and Creamy Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
200 grams
Monkfish Medallions
(Contains: Fish)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Vegetable Stock Paste
30 grams
Unsalted Butter
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Parmigiano Reggiano
(Contains: Milk)
2 slice(s)
Serrano Ham
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Reserved Pasta Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C/180°C fan/gas mark 6. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Gently stir half the garlic into the tomatoes to coat them.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
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 water (see pantry for amount), then drain in a colander. Pop back into the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a medium saucepan on low heat.
Once hot, stir in the remaining garlic and cook for 1 min.
Next, 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 on medium heat until reduced by half, 4-5 mins.
Vigorously stir the butter into the sauce until 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 crispy, 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. Remove from the heat. IMPORTANT: The monkfish is cooked when opaque in the centre.
If needed, reheat the sauce and taste and add salt and pepper. 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. Top with the slow roasted tomatoes and monkfish pieces. Finish with the crispy Serrano scattered over.
Serve the rocket alongside with a drizzle of oil.
Enjoy!
