Roast Monkfish with Parma Ham and Sauerkraut


1 pint Chicken Stock
5 oz. white wine
3 oz. whipping cream
4 pc 6 oz each monkfish w/ (membrane removed)
4 thin slices Parma ham (about ½ oz each)
2 oz butter
2 teaspoons chopped parsley
Salt and pepper

For The Sauerkraut
1 oz butter
2 oz carrots very thinly sliced
2 oz celery thinly sliced
2 oz onion thinly sliced
8 oz sauerkraut


Preheat oven to 400 degrees
Sauté carrots, celery, and onions in 1 oz butter until softened add kraut and cover, cook gently for 20-25 minutes
Boil chicken stock, white wine, and cream until reduced to about 6 oz
Wrap each monkfish fillet in a slice of the Parma ham and tie securely with string in 2 places. Melt 1 oz of butter in a large, shallow ovenproof pan. Add the monkfish, seam-side up and fry for 1-1/2 minutes until golden brown underneath. Turn over, transfer the pan to the oven and cook for 10 minutes.
Remove the fish from the oven, transfer to a plate and keep warm. Add the stock mixture to the pan and stir picking up the crusty bits. Strain into a small pan, bring back to boil and whisk in remaining 1 oz of butter. Season with pepper (and salt if necessary). Serve a mound of kraut top with a piece of monk sliced in 4 at an angle and pour sauce around the outside of plate

Serves 4