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Sous Vide Monkfish | Recipe by sousvidetools.com

Sous Vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Sous Vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • SERVES: 4


Monkfish wrapped in Parma ham

  • 1 monkfish tail, skinned and filleted
  • 200g of Parma ham
  • 10g of butter

Red wine jus

  • 10ml of red wine essence
  • 1 pinch of sugar
  • 1.5g of tarragon
  • 1 pinch of black pepper
  • 20ml of whipping cream
  • 40ml of Cabernet Sauvignon vinegar
  • 250ml of white Chicken stock, boiled
  • 250ml of brown Chicken stock, boiled
  • 325g of button mushrooms, finely sliced
  • 50g of butter
  • 125g of shallots, finely sliced
  • 750ml of Cabernet Sauvignon red wine

Lemon Sabayon

  • 3 egg yolks
  • 50ml of water
  • 70g of butter, melted
  • 1 pinch of salt
  • 1 lemon, juiced


  • 80g of cockles, cleaned
  • 1 garlic clove, finely sliced
  • 20ml of white wine
  • 5g of shallots, finely sliced
  • 5ml of oil
  • 1 pinch of salt
  • 10g of crème fraîche



  1. For this recipe it is best to start by preparing the red wine jus. To do this you will need to boil the red wine until it has reduced to 200ml. Next, heat 25g of the butter in a pan before adding the shallots. Cook until lightly coloured and then add 175g of the sliced mushrooms. Try not to over caramelise the shallots
  2. In a separate pan, heat both the white and brown chicken stock until boiling. In a third pan, boil the vinegar for 5 minutes. Take the cooked shallots and mushrooms and add the boiled vinegar and a further 75g of sliced mushrooms. Take the reduced red wine and add this along with both the stocks
  3. Bring the mixture to a boil, ensuring any scum is skimmed off the top then allow to simmer for 20 minutes. Take another pan and pass the mixture through a chinois into it
  4. Heat the jus until boiling then allow to reduce until the mixture reaches a consistency of a thin sauce. Add the cream and the remainder of the mushrooms
  5. To finish, add the red wine essence, sugar, tarragon and seasoning. Pass through a fine chinois and set aside until ready to serve
  6. For the sous vide monkfish, fill and preheat your water oven to 45°C
  7. Prepare the fish for cooking by slicing off the discoloured outer section of the tail. Ideally you should use a very sharp filleting knife to do this. Use kitchen towel to pat dry the fillet
  8. Take the Parma ham and lay it out so that the pieces overlap. Place the monkfish in the centre and carefully roll the Parma ham around it. Use cling film to securely wrap the fish into a cylindrical shape
  9. Place the wrapped fish into a vacuum pack pouch then seal with a vacuum sealer machine. Submerge the pouch into the water oven and cook sous vide for 15 minutes. Once cooked, take the fish out of the bath and remove from the pouch. Use kitchen towel to pat dry
  10. Now move on to preparing the Lemon Sabayon. Whisk the egg yolks together in a bowl over a pan of simmering water. Whisk until the temperature reaches 90°C. Remove from the heat and continue to whisk until the temperature drops to 70°C. The eggs should be light and fluffy at this stage. Add the butter gradually (this will prevent it from splitting) whilst continuing to whisk. Finally, season with salt before adding the lemon juice
  11. For the cockles, heat the oil in a pan and sweat the shallots, garlic and salt until softened. Now add the cockles, wine and crème fraiche and continue to cook over a high heat with the lid on for 1 minute exactly
  12. To arrange the dish, slice the monkfish wrapped in Parma ham into portions and arrange in the centre of each plate. Spoon or dot the red wine jus around the fish before placing cockles around the outside and finally spooning over the lemon sabayon. Serve and enjoy
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