monkfish tail wrapped in parma ham

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I got this idea from a fellow juror during jury service when we were discussing our favourite foods while we were waiting for the judge and his cake. It’s a shame I could not remember his name since it has been a few years.

This is so easy and simple. Get a tail of monkfish and remove the membrane (you can get your fish monger to do this for you if it’s from the counter) but keep the bone in. you can add flavouring of your choice or leave on its lone. Wrap it in Parma ham then place in an oven dish with foil to cover and pop it in a pre-heated oven of 190 degrees centigrade or gas make 5 *. Cook for 25 – 30 minutes and leave to rest for 5 minutes. Carve the monkfish through the bone like steaks and serve with a white sauce of choice and potatoes and green beans.

As for the judge, well he called us back and acted funny. I wonder what was in that cake.

*don’t forget we all have different compliances so adjusted if need to

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