Pan-Fried Monkfish on Creamy Fresh Tagliatelle
with Crispy Serrano Ham and Slow Roasted Garlic Tomatoes
This Pan-Fried Monkfish on Creamy Fresh Tagliatelle takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your 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 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
200 grams
Monkfish Medallions
(Contains Fish)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Vegetable Stock Paste
(Contains Celery)
30 grams
Unsalted Butter
(Contains Milk)
150 grams
Creme Fraiche
(Contains Milk)
2 slice(s)
Serrano Ham
Not included in your delivery
1.5 tbsp
Olive Oil
150 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Preheat your oven to 160°C/140°C fan/gas mark 3. 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 the tomatoes onto a baking tray. Scatter over half the garlic, drizzle with the olive oil (see pantry for amount) and season with salt and pepper.
When the oven is hot, roast cut-side up on the middle shelf until they’re softened and starting to burst, 25-30 mins. TIP: Cooking them on a low heat makes them really sweet and delicious.
Meanwhile, finely chop the parsley (stalks and all).
Pat the monkfish dry with kitchen paper. Season with salt and pepper, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
When your pan of water is boiling, add the tagiatelle and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, reserve some of the pasta cooking water (see pantry for amount), then drain in a colander. Pop back in the 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.
Add the cider vinegar and allow it to evaporate, 1-2 mins.
Pour the reserved pasta water and vegetable stock paste into the frying pan. Bring to the boil and simmer until reduced by half, 4-5 mins.
Vigorously stir the butter into the sauce until melted, then mix in three quarters of the creme fraiche.
Bring to the boil, then remove from the heat and set aside.
Heat a drizzle of oil in another frying pan on medium-high heat.
Once hot, lay in the Serrano ham and fry until crispy, 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 with a drizzle of oil. Once hot, add the monkfish pieces and cook for 3-4 mins each side, adjusting the heat as necessary.
Once cooked, remove from the heat. IMPORTANT: The monkfish is cooked when opaque in the middle.
Reheat the creamy sauce if needed, then add three quarters of the parsley. Taste and add salt and pepper if needed.
Add the cooked pasta to the creamy sauce and gently toss together. Add a splash of water if it's a little thick.
Serve your creamy tagliatelle in bowls with the slow roasted tomatoes and monkfish on top.
Finish with a dollop of the remaining creme fraiche, then top with the crispy Serrano and sprinkle over the remaining parsley.
Enjoy!
