Simple but delicious: monkfish wrapped in prosciutto di parma. Slightly crispy prosciutto on the outside, tender juicy fish on the inside. If you don’t have a sous-vide water bath, you can get a similar result (still great but not as juicy) with an oven and an instant-read meat thermometer.
Ingredients
For each serving
120 grams (4 oz) monkfish fillet (Dutch: zeeduivel; French: lotte; Italian: rana pescatrice, coda di rospo)
2 thin slices of prosciutto di parma
salt
Preparation
Ask your fishmonger to remove the slimy skin. Rinse the monkfish under cold running water and pat dry with paper towels. Cut into two servings. Salt lightly on all sides and store in the refrigerator, covered, for on hour or so to let the salt penetrate the fish. Preheat the water bath to 48C/118F. (Or your oven to 120C/250F.)
Pat the monkfish dry. Wrap with prosciutto and seal into a pouch. Cook sous-vide for 45 minutes at 48C/118F.
(If using an oven, insert the probe of a digital instant-read meat thermometer into the fish such that the tip of the probe is in the center of the fish. Cook on a rack with something to catch any drippings underneath at 120C/250F until the thermometer reads 48C/118F. Let rest for 5 minutes, loosely covered by aluminum foil. Serve on pre-heated plates.)
Heat some olive oil in a non-stick frying pan over high heat. Sear the bundles quickly on all sides. Serve on pre-heated plates.
Wine pairing
Pairs well with a dry rosé, a full bodied oaked dry white or even a chilled light red such as red Burgundy or red Sancerre. We loved it with a rosé Sancerre.
Stefan's Gourmet Blog 
i absolutely love monkfish. but i don’t like how it keeps on going up in price here.
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It’s expensive here too, 40 euros per kilogram of fillet…
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not as expensive here in the states (i guess it depends on where you go), maybe the equivalent of 35 euros per kg. not sure of the conversion rates. but it used to be the cheap alternative to lobster just a few years ago
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That’s exactly the reason why there is less of it left and thus it’s becoming more expensive. Still cheaper than lobster though.
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Oooh…do you have an actual home sous-vide machine, or do you use the beer-cooler method?
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I own an actual home sous-vide machine, the SousVide Supreme. I have it for a bit over a year now and love it, use it multiple times each week!
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Jealous!
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With sous-vide you can turn the cheapest cuts of beef into the tastiest most tender steaks you have ever tasted, but I’m not sure you’d actually save enough money to end up under $35/week 😉
BTW so jealous you can buy short ribs. I haven’t found them yet in the Netherlands and they are supposed to be outstanding when cooked sous-vide.
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I definitely wouldn’t save enough money—that’s why I don’t have one. But in another, non-budget-conscious life…
Too bad about the short ribs! My grandfather is from Zeeland; he too was very fond of meat.
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Hi Stefan,
I’m trying a version of this tonight. I was on looking for time and temperature advice. I will go at the 48º for 45 minutes and see how it turns out. I plan on serving it in a non traditional way. More anon…
Best,
Conor
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I remember this was very nice. I should make it again. Look forward to seeing your post!
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