Pan-Fried Monkfish and Creamy Tagliatelle
with Serrano Ham and Slow Roasted Garlic Tomatoes
This Pan-Fried Monkfish and Creamy Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
2
Garlic Clove
1
Flat Leaf Parsley
200
Monkfish Medallions
(Contains Fish)
200
Fresh Tagliatelle
(Contains Egg, Cereals containing gluten)
15
Cider Vinegar
(Contains Sulphites)
10
Vegetable Stock Paste
(Contains Celery)
30
Unsalted Butter
(Contains Milk)
150
Creme Fraiche
(Contains Milk)
2
Serrano Ham
Not included in your delivery
1.5
Olive Oil
150
Reserved Pasta Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 140°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Pop half the garlic in a medium bowl and add the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then add the tomatoes and mix together. Line a baking tray with baking paper. Pop the tomatoes onto the tray, cut-side up, and bake on the top shelf of your oven until soft, 20-25 mins.
Finely chop the parsley (stalks and all). Pat the monkfish with kitchen paper then pop in a bowl. Season with salt and pepper then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish. Add the pasta to the boiling water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander. Pop back into your 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. Then add the cider vinegar and allow it to evaporate, 1-2 mins.
Pour in the reserved pasta cooking water and vegetable stock paste. Bring to the boil and simmer until reduced by half, 4-5 mins. Vigorously stir the butter into the sauce until it has melted, then add three quarters of the creme fraiche and bring to the boil. Remove from the heat and set aside.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the Serrano ham and fry until crisp, 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 and add a drizzle of oil. When hot, add the monkfish pieces and cook for 3-4 mins each side, adjusting the heat as necessary. When cooked, remove the pan from the heat. IMPORTANT: The monkfish is cooked when opaque in the centre.
Reheat the sauce, then add three quarters of the parsley. Taste and add salt and pepper if needed. Add the pasta to the sauce and gently toss together. TIP: Add a splash more water if the pasta looks a little dry. Serve the pasta in bowls with the slow roasted tomatoes and monkfish on top. Finish with a dollop of the remaining creme fraiche, the crispy Serrano and the remaining parsley sprinkled over. Enjoy!
