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.
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
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.
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.