By Stephane Reynaud, from ‘Barbecue’, published by Murdoch Books, £20
20 minutes over gentle heat, covered
2 monkfish tails, each weighing 800 g (1 lb 12 oz) or any firm fleshed fish
18 thin slices of speck (smoked ham or bacon)
Sundried tomato purée:
1 bunch basil
1 garlic clove
20 g (¾ oz) fresh ginger
100 g (3½ oz) sundried tomatoes in oil
salt and pepper
- Separate the monkfish fillets from the central backbone. Remove the thin membrane that covers the fillets.
- For the purée, pick the leaves from the basil, peel the garlic and ginger, juice and zest the orange.
- Process together the sun-dried tomatoes, basil, orange zest,ginger and garlic.
- Loosen the purée with the orange juice (it should have a smooth and creamy texture), season.
- Lay out the slices of speck, overlapping them slightly: the row needs to be the same length as the monkfish.
- Lay a monkfish fillet down with the thicker end towards you. Spread with tomato purée, cover with another monkfish fillet (thick end pointing the other way), roll in the speck.
- Cook the monkfish over gentle heat (place the side where the slices of speck ‘join’ down first).
- Cover, allow to cook for 10 minutes, then turn the roast over for a further 10 minutes.