Pan-Fried Monkfish on Creamy Fresh Tagliatelle

Meanwhile, finely chop the parsley (stalks and all).

Pat the monkfish dry with kitchen paper. Season with salt and pepper, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

When your pan of water is boiling, add the tagiatelle and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, reserve some of the pasta cooking water (see pantry for amount), then drain in a colander. Pop back in the 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.

Add the cider vinegar and allow it to evaporate, 1-2 mins.

Pour the reserved pasta water and vegetable stock paste into the frying pan. Bring to the boil and simmer until reduced by half, 4-5 mins.

Vigorously stir the butter into the sauce until melted, then mix in three quarters of the creme fraiche.

Bring to the boil, then remove from the heat and set aside.

Heat a drizzle of oil in another 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 with a drizzle of oil. Once hot, add the monkfish pieces and cook for 3-4 mins each side, adjusting the heat as necessary.

Once cooked, remove from the heat. IMPORTANT: The monkfish is cooked when opaque in the middle.