Monkfish With Prosciutto and Artichokes
Impress your guests with this oven-baked layered dish of monkfish, artichoke hearts and potatoes topped with prosciutto
Trim the outer leaves off the artichokes, cut top off and scoop out the choke. With a potato peeler, peel down the stem until tender centre.
Place in a sauce pan heads down with olive oil, 1⁄2 clove of garlic and 0,5 g chopped parsley. Add the white wine and cook with a lid on for 25 mins or until tender. Cool and slice length ways.
In a large heavy based frying pan seal monkfish on one side, turn over, and take out of pan. Add potatoes to cook for 1 minute so they get a light golden colour and turn over.
Place monkfish back in pan on top of the potatoes with the sliced artichokes, capers, parsley, chopped garlic (1⁄2 clove) and cover with prosciutto.
Cook in oven at 200°C for 6-8 mins. Squeeze 1⁄2 lemon into pan and a dash of olive oil.
Plate with monkfish served on top of the potatoes with artichokes and prosciutto on top.
Wine paring: Collio Pinot Grigio