Ingredients:

Monkfish – 180 grams

Pancetta or Parma Ham – 15 grams

Fresh Sage – 3 grams

Peeled Finely Diced Potato – 50 grams

Finely Diced Shallots – 10 grams

Chicken Stock – 25 grams

Butter – 50 grams

Cream – 25 grams

Grated Parmesan – 15 grams

Baby Leeks – 25 grams

Parmesan Beurre Blanc – 20 grams

Malden Sea Salt

White Pepper

Olive Oil

Method:

1. Wrap the monkfish in pancetta by laying the thin layers of pancetta on top of a square of cling wrap, place the monkfish on top, season with salt and pepper. Place 2 grams sage evenly on top of the fish before wrapping the monkfish in the ham and using the cling wrap to wrap like a Swiss roll, the wrapped fish should now resemble a Christmas cracker. Tie both ends in a knot.
2. Using a bamboo steamer steam the fish for 3-5 min and remove the cling wrap.
3. Using a heaving-based pan, add some olive oil, shallot and sauté without colour. Add the potato and cook for up to 3 minutes. Start adding the boiling chicken stock ladle by ladle as if you were making a risotto. Add 25 gr butter and continue to stir, add the cream and the Parmesan, and allow to finish cooking – the whole process from start to finish should take 8 minutes.
4. Remove the green part of the baby leeks and chop very finely, add this to the potato mix, add salt and pepper and check for seasoning.
5. Allow the bottoms of the baby leeks to steam in the bamboo steamer for 1-2 minutes, remove from the steamer and drizzle with olive oil and season with salt and pepper.
6. Using a non-stick sauté pan, add olive oil, once hot add the monkfish and allow the fish to crisp up in the pan, add the remaining butter to baste and remaining sage cook and crispy up until fish is golden brown and crispy.
7. Using a nice modern white plate, place the potato mix in the Centre of the plate, arrange the baby leeks neatly around the fish, drizzle with the Parmesan cream.
8. Using a nice sharp knife and wooden chopping board slice the monkfish and arrange neatly on the plate.