monkfish in parma hamrating:
This recipe was broadcast on a programme 26th May 1996 about the Bristol International Festival of the Sea
one monkfish tail per person
a little oil
Oil a large sheet of foil. Lay pieces of Parma ham crossways on foil, then lay monkfish lengthways across the ham. Anoint generously with the sauce, which is made by blending all ingredients, finely chopped.
fold Parma ham carefully around the monkfish, then bundle the whole thing up in the oiled foil, twisting the ends to make the whole look like a Xmas cracker. Cook either on a barbecue or in an oven. When done, remove from foil and sear under a grill on barbecue, then slice into chunks to serve.