Enjoy the sumptuous flavours of this Pan-Fried Monkfish and Creamy Tagliatelle with Serrano Ham and Slow Roasted Garlic Tomatoes recipe. It’s a heartwarming and satisfying weeknight dinner option that expertly combines diverse textures and flavours!
The Pan-Fried Monkfish is known for its firm and meaty texture. When seared to perfection, it offers a delicate taste that perfectly balances the rich and creamy tagliatelle. Each bite of this oceanic delight is a testament to the simple elegance of well-cooked seafood.
Accompanying the monkfish, the Creamy Tagliatelle is cooked al dente and tossed in a velvety cream sauce. This pasta offers a mouthwatering contrast of textures, its smooth silkiness delightfully countering the firmer monkfish.
Enhancing this hearty duo, the Serrano Ham adds a layer of complex flavour. Thin slices of this Spanish delicacy offer a pleasingly salty note that expertly complements the mellow creaminess of the tagliatelle and the subtle flavour of the monkfish.
Finally, the dish is brightened by Slow Roasted Garlic Tomatoes, their sweetness intensified through roasting. These jewels of juicy goodness not only add a vibrant pop of colour but also a refreshing burst of flavour that cuts through the richness of the other components, ensuring a well-rounded taste experience.
Despite the luxurious combination of flavours and textures, this Pan-Fried Monkfish and Creamy Tagliatelle with Serrano Ham and Slow Roasted Garlic Tomatoes recipe is impressively straightforward to prepare. It’s a perfect weeknight dinner choice that offers both the comforting warmth of a home-cooked meal and the sophisticated appeal of a restaurant-quality dish.
Pan-Fried Monkfish and Creamy Tagliatelle with Serrano Ham and Slow Roasted Garlic Tomatoes
Print RecipeIngredients
- 125g Baby Plum Tomatoes
- 1 Bunch of Parsley
- 200g Fresh Tagliatelle
- 1 Vegetable Stock
- 150g Crème Fraîche
- 2 Garlic Cloves
- 200g Monkfish Medallions
- 1 Tbsp Cider Vinegar
- 30g Unsalted Butter
- 2 Slices of Serrano Ham
- 1.5 Tbsp Olive Oil
- 150ml Reserved Pasta Water for the Sauce
Instructions
Step 1: Prep the Tomatoes
Preheat your oven to 140°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve the baby plum tomatoes, peel and grate the garlic (or use a garlic press). Pop half the garlic in a medium bowl and add the oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar, then add the tomatoes and mix together to coat in the garlicky oil. Line a baking tray with baking paper, pop the tomatoes on the tray cut side up and bake in your oven until soft, 20-25 mins.
Step 2: Finish the Prep
Finely chop the parsley (stalks and all). Mix together. Pat the monkfish with kitchen paper then pop in a bowl and season with salt and pepper. Set aside. Add the pasta to the boiling water and simmer until tender, 3-4 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander. Pop back in your pan, drizzle with oil and stir through to stop it sticking together.
Step 3: Make the Sauce
Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once the oil is hot, stir in the remaining garlic and cook for 1 minute, then add the cider vinegar and allow to evaporate, 1-2 mins.
Step 4: Add the Crème Fraîche
Pour in the reserved pasta cooking water and the vegetable stock powder. Bring to the boil and simmer until reduced by half, 4-5 mins. Vigorously stir in the butter until melted into the sauce, then add three quarters of the creme fraiche and bring to the boil. Remove from the heat and set aside.
Step 5: Fry the Monkfish
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the serrano ham and fry until crisp, 2-3 mins each side. Once crispy, remove to a plate covered in kitchen roll. Set aside. Pop your pan back on high heat and add a drizzle of oil. When hot, add the monkfish pieces. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary.
IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, remove the pan from the heat.
Step 6: Finish and Serve the Dish
Reheat the sauce, then add quarters of the parsley. Taste and add salt and pepper if you feel it needs it. Add the pasta to the sauce and gently toss together.
TIP: Add a splash more water if the pasta looks a little dry. Serve the pasta in bowls with the slow roasted tomatoes and monkfish on top, a dollop of creme fraiche, the shard of ham and the remaining parsley sprinkled over. Enjoy!
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