Parma ham wrapped Summer fish by Aldo Zilli

Wine suggestion: White Burgundy. Serves 4.

Ingredients:

• 8 thin slices parma ham
• 4 x 175g salmon fillets/4x 180g Monkfish
• Juice one lemon
• 2 tablespoons extra virgin olive oil

Saffron Sauce

• 2 pinches of saffron
• 100ml white wine
• 300 ml fish stock
• 50g butter
• salt and freshly ground black pepper
• 200g leeks, cut into 10cm lengths
• 1 teaspoon lemon juice

Broad Bean & Potatoes

• 250g new potatoes
• Black pepper
• 50g butter
• 200g shelled broad beans, blanched
• 1 tablespoon chopped chives
• 1 tablespoon extra virgin olive oil

Preparation:

1. Cook the potatoes in a pan of salted, boiling water until tender, drain, add the butter and roughly crush with a fork. Add the broad beans and crush with a fork, mix in the chives and olive oil. Season. Pan fry the salmon in a little olive oil for 2 minutes each side before placing in a 190°C oven for 10-12 minutes.


OR


2. Pan fry the Monkfish in a little olive oil for 4 minutes turning each side every one minute until brown before placing in a 190°C oven for 12-15 minutes. Meanwhile in the same pan over a high heat add the fish stock, wine and saffron and cook for 2 minutes, add the leeks and cook for 8 minutes, add the butter, lemon juice and seasoning.
3. Lay two of the parma ham slices on a board slightly overlapping, place the salmon in the middle and sprinkle with lemon juice and olive oil, wrap the parma ham over. Repeat with the other fish. Cut each fish at a diagonal and serve upright on plate with the broad bean and new potatoes and saffron sauce.