Stylish dish of monkfish fillets, spread with Grey Poupon Dijon Mustard, wrapped in Proscuitto and pan fried, served with roasted vine cherry tomatoes and Dauphinoise potatoes, finished with white wine butter sauce….
- 300ml/1/2 pt milk
- 300ml/1/2 pt double cream
- 2 cloves garlic, peeled and sliced
- 2 large waxy potatoes, peeled and sliced Salt and freshly ground black pepper
- 75g/3oz Gruyere cheese, grated
- 4 twigs of vine tomatoes 4 slices Proscuitto
- 4 x 175/6oz fillets monkfish – or similar firm white fish
- 4 tsp Grey Poupon Dijon Mustard
- 2 tbsp oil
- 150ml/1/4pt dry white wine
- 50g/2oz unsalted butter
- 1 tbsp finely chopped fresh parsley
- Watercress for decoration
- First make the Dauphinoise.
- Place milk and cream in a pan and add garlic, bring to bubbling.
- Add sliced potatoes to the pan and season.
- Bring back to simmering, until potatoes are nearly tender.
- Carefully spoon into a gratin dish, sprinkling over cheese in between layers, reserving some for the top.
- Place in a pre-heated oven Gas 6 200C 400F for around 15 minutes, or until top is golden brown and potatoes are tender.
- Place vine tomato twigs in another roasting pan, brush with olive oil, and season.
- Cook alongside the Dauphinoise.
- Lay out Proscuitto slices on worktop.
- Spread monkfish fillets all over with Grey Poupon Dijon Mustard.
- Place one on each slice of ham.
- Trim ham to fit the monkfish.
- Roll up to enclose.
- Heat oil in a pan over medium heat.
- Place wrapped monkfish in pan and cook for around 10 minutes, until ham is crisp and fish is just cooked.
- Remove from pan and keep warm.
- Add wine to pan and bring to bubbling with juices in the pan.
- Add butter and stir to melt.
- Add parsley.
- Serve a portion of Dauphinoise on a plate with a twig of roasted vine tomatoes.
- Perch a fish fillet on top, then pour over sauce.
- Decorate with watercress.
- Repeat with remaining ingredients.
Recipe and photo credit by- Dijon Poupon, the classic Dijon mustard