Monkfish Saltimbocca with Smoked Salmon & Prosciutto Ham, Tomato & Olive Bolognese and Provençale Vegetables - This is our seafood spin on the classic Italian dish. We’ve taken our meaty, flavourful monkfish tail and wrapped it in delicious prosciutto ham, our glorious smoked salmon and aromatic fresh sage leaves. It really is a heady combination! These moreish medallions come ready to finish off at home, with a complete set of beautifully balanced side dishes. The tomato and olive sauce is loaded with a savoury kick, while the Provençal vegetables bring the spirit of the Mediterranean with all the colour and sunshine you could want in February, all hand made in our Seafood Kitchen here in Cornwall by our very own team of talented chefs. We’ve done most of the prep for you, so you will have more time to share chatting and dining. Cornish monkfish is a champion of seafood! It is particularly delicious, and the South West fishery, where we source from, is the one British fishery showing sustainable levels of monkfish.
You will receive:
1 Tray - 6 x 50g Monkfish Saltimbocca medallions (Supplied Frozen)
1 Pouch - 240g Tomato & Olive Bolognese Sauce
1 Pouch - 240g Provençale Vegetables
Serves 2
To prepare the Monkfish Salimbocca:
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- Defrost the monkfish and sauce in the fridge overnight.
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- Preheat the oven to 200c and place a baking tray in oven to preheat.
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- Preheat a medium sized non-stick frying pan over a medium to high heat.
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- Remove the monkfish saltimbocca from the pouch and pat dry with a little kitchen paper.
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- Drizzle each piece with a little olive oil, season lightly and place into the preheated pan and fry for 3 minutes face down.
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- Add the tomato and olive sauce to a small saucepan and warm through up over a medium high heat for 4 minutes then set aside.
- 7 Flip the monkfish over and fry for a further 1 minute.
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- Next, transfer the monkfish from the pan to the baking tray along with the Provençale vegetables and place back into oven for 5 minutes.
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- Remove from the oven and leave in a warm place to rest.
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- To serve, divide the Provençale vegetables between 2 plates creating a 'bed' for the monkfish. Carefully place the monkfish on top and lightly top with the sauce
Ingredients: (Allergens in UPPER CASE)
Monkfish Saltimbocca: Monkfish (FISH), Prosciutto Ham, Smoked Salmon (FISH), Sage Leaves, Maltodextrin.
Tomato & Olive Bolognese: Tomato, Onion, CELERY, Harlequin Olives, Red Wine (SULPHITES), Sunflower Oil, Chilli Sauce (Chilli, Vinegar (SULPHITES), Sugar, Salt), Tomato Puree, Garlic, Red Chillis, Oregano, Fennel Seeds, Thyme, Bayleaves, Star Anise.
Provençale Vegetables: Courgette, Red Onion, Aubergine, Cherry Tomato, Red Pepper, Green Pepper, Yellow Pepper, Sunflower Oil, Salt, Pepper
Nutritional Information for Monkfish Saltimbocca per 100g:
- Energy 87kcal / 369kj
- Fat 1.8g
- Saturates 0.5g
- Carbs 1.2g
- Sugars 0.4g
- Protein 16.5g
- Salt 0.70g
Nutritional Information for Tomato & Olive Bolognese per 100g:
- Energy 121kcal / 500kj
- Fat 8.5g
- Saturates 1.1g
- Carbs 7.2g
- Sugars 6.1g
- Protein 1.3g
- Salt 0.61g
Nutritional Information for Provençale Vegetables per 100g:
- Energy 68kcal / 282kj
- Fat 5.0g
- Saturates 0.4g
- Carbs 3.8g
- Sugars 3.3g
- Protein 1.0g
- Salt 0.36g
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