Monkfish fingers wrapped in Parma Ham with lemon, thyme and pepper

Name: Monkfish fingers wrapped in Parma Ham with lemon, thyme and pepper
Total time: 15 min
Ingredients: 1.2kg monkfish tail; 12 slices of Parma ham; 1 lemon, zested and juiced; 3 sprigs of thyme, leaves picked; freshly ground black pepper; 3 tbsp of mayonnaise; 1 tbsp of crème fraîche; 1 tsp capers, chopped; 2 cornichons, finely chopped; 1 bunch of parsley, leaves picked and finely chopped; sea salt; freshly ground black pepper

by Food Urchin

Item 1 of 1

Canapé
easy
12
15 minutes

★ ★ ★ ★ ★

Not yet rated

These ingenious monkfish and Parma Ham canapés are served with a zingy tartare sauce for a wonderfully quick and simple dinner party nibble. Thyme and lemon are sprinkled over the monkfish goujons before wrapping in the ham for a hint of aromatic flavour.

First published in 2018

discover more:

These are super easy and very quick to make. The meaty monkfish goes beautifully with the Parma Ham, with woody notes of thyme and citrus zest. Season with cracked black pepper only as the ham will be salty enough as it is. The tartare sauce is slightly lighter than your regular version – a smidgen of crème fraîche goes into the mix for a touch of sourness. And I have used shop-bought mayonnaise to cut down on the faff. Perfect with fizz.

Ingredients

Metric

Imperial

Monkfish fingers

1.2kg monkfish tail
12 slices of Parma ham
1 lemon, zested and juiced
3 sprigs of thyme, leaves picked
freshly ground black pepper

Tartare sauce

3 tbsp of mayonnaise
1 tbsp of crème fraîche
1 tsp capers, chopped
2 cornichons, finely chopped
1 bunch of parsley, leaves picked and finely chopped
sea salt
freshly ground black pepper

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Method

Preheat your oven to 180°C/gas mark 4

To begin, remove the membrane from the monkfish and cut into even goujons

1.2kg monkfish tail

Lay a monkfish slice at one end of the Parma Ham, sprinkle with some lemon zest, thyme and black pepper, then roll towards the end. Repeat this with all the other pieces

black pepper, cracked
12 slices of Parma ham
1 lemon, zested and juiced
3 sprigs of thyme, leaves picked

Place all the fingers onto a baking tray and place into the oven for 8 minutes

Whilst the fish is cooking, prepare the tartare sauce. Mix together the mayo, crème fraîche, capers, cornichons and parsley. Season to taste and add a dash of the lemon juice