Ingredients
- (serves 4)
- 4 fillets of monkfish, 200g each
- 12 slices pancetta
- 1 tbs olive oil
- 100g butter
- 4-6 leeks, washed and sliced (6 if medium-sized, 4 if large)
- glass white wine
- 200g chestnut mushrooms, sliced
- 200ml creme fraiche
- Salt & pepper
- Bunch parsley, roughly chopped
Preheat oven to 180°C
Wrap each fillet of monkfish in three slices of pancetta, wrap each parcel in cling film and refrigerate for a half hour or much earlier if you want to get ahead. While that is chilling, over a medium heat sweat the leeks in half of the butter and oil in a large saucepan for about five minutes until starting to soften. Add in the wine, let it cook off by turning up the heat, add the sliced mushrooms and then the crème fraiche and cook for another five minutes until the mushrooms have softened. Season well and set aside. You can do this ahead of time and then re-heat.
When you are ready to cook, remove the fish parcels from the fridge, place in a baking dish, dot generously with butter and some salt and pepper and bake for 15-20 minutes approximately until the pancetta is crisp. If you are worried that it is not cooked enough - cut up your portion in half and feel the fish inside that it is nice and hot. The cooking time will all depend on how cold it is going into the oven. To serve, place a large spoonful of leeks on the plate, place the fish parcel on top and sprinkle with some chopped parsley.
