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Rape con Jamón | Monkfish Wrapped in Serrano Ham
(0)
30 min
Quick
Knuspr-Küche
Zarter Seeteufel im kross gebratenen Serranomantel, verfeinert mit frischem Rosmarin, geschmorten Kirschtomaten und einem Hauch trockenem Weißwein. Ein eleganter spanischer Klassiker der Extraklasse.
Ingredients
Preparation method
Preparation
Rinse the monkfish thoroughly under cold water, pat dry with paper towels, and cut into approx. 4 equal-sized medallions. Season the fish very sparingly with a little sea salt and freshly ground pepper, as the Serrano ham already provides fine seasoning and saltiness.
Lay out the slices of Serrano ham on a chopping board, slightly overlapping. Place a small sprig of rosemary on each monkfish medallion and wrap the fish tightly in the ham slices so that the ham wrap adheres well.
Wash the cherry tomatoes and pat dry. Peel the garlic cloves and crush them lightly with the flat side of a knife so they release their full aroma during frying.
Chef's tip
Monkfish has firm, lobster-like meat that keeps its shape beautifully while frying. Be careful not to cook the fish for too long so that it remains wonderfully juicy and tender.
For an alcohol-free version, you can replace the white wine with an equal amount of mild fish stock or vegetable broth with a splash of fresh lemon juice.
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