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Home » Main Meals » Monkfish wrapped in Serrano ham with lobster risotto

Monkfish wrapped in Serrano ham with lobster risotto

Author: VJ Published : June 2021 Modified : June 2022 / 2 people have commented

Recipe
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Sweet and tender chunks of monkfish wrapped in Serrano ham served on a bed of tasty lobster-flavoured risotto makes an impressive dish for a posh dinner party, yet it’s simple enough to serve as a delicious family supper.

Two pieces of serrano-wrapped monkfish on a bed of lobster risotto with peas and two slices of lemon.

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Table Of Contents
  1. Poor man’s lobster
  2. Lobster risotto
  3. Recipe information
  4. Ingredients
  5. Instructions
  6. Frequently asked questions
  7. Pin for later
  8. Other recipes you may like
  9. The recipe
  10. Monkfish wrapped in Serrano ham with lobster risotto

Poor man’s lobster

Monkfish is often referred to as poor man’s lobster because of its firm meaty texture and sweet juicy flesh and also because it costs a lot less than lobster! It isn’t the prettiest fish in the ocean, but oh my goodness, it is one of the best tasting pieces of fish that you can buy.

To look at the fish you wouldn’t say it would even be edible, never mind delicious. It has a huge flat head and a wide gaping mouth lined with razor sharp teeth and a dark, knobbly tough skin. Although you can eat the cheeks of the monkfish, the most common cut is the tail which is a firm boneless cut, separated into two halves by a main central bone. Apart from this bone, there are no other smaller bones in the flesh.

The flesh of the monkfish is firm and doesn’t flake like normal white fish. This texture makes it ideal for wrapping in ham and baking in the oven. The saltiness of the ham pairs perfectly with the sweetness of the monkfish flesh.

Lobster risotto

There is only one word to describe this lobster-flavoured risotto, and that is ‘YUM’.

There is a lot of controversy about cooking risotto at home – some people think that risotto difficult and time-consuming to make. But nothing could be further from the truth. My recipe for lobster-flavoured risotto is really simple to make, and it takes less than half-an-hour to get a deliciously creamy dish with a lobster flavour that goes perfectly with the monkfish tails.

All you have to do is soften the shallots and celery in butter, then stir in the rice so it gets coated with all the lovely buttery flavours. The stock gets added to the rice one ladleful at a time, and this is the time consuming bit. You do have to stir quite often to allow the rice to break down and release its starches. This is where the creaminess of the risotto is created. Once all the liquid has been absorbed, all that’s left to do is to stir through the cream, the parmesan cheese and the lobster.

I don’t use fresh lobster in this risotto as I’m not looking for a substantial risotto that could stand as a meal in its own right. All I am looking for is a nice lobster flavour to complement the monkfish, rather than overpower it. For that reason I use a small can of dressed lobster which I buy from my local supermarket and stir it through the risotto right at the end. This gives just the right amount of flavour to the rice.

Fillets of monkfish wrapped in serrano ham on a bed of lobster risotto.

Recipe information

You can get the complete list of ingredients and full instructions for making this monkfish wrapped in serrano ham, and the lobster risotto on the printable recipe card at the end of this post.

  • Prep time – 15 minutes
  • Cooking time – 20 minutes for monkfish / 35 minutes for risotto (but you can cook part of the risotto while the monkfish is in the oven).
  • Resting time – 5 minutes (for the monkfish)
  • Yield – serves 2
  • Calories – 947 per serving
  • Main equipment – Frying pan and/or large saucepan.

Ingredients

I’ve split the ingredients into two – one for the monkfish and the other for the risotto.

Monkfish wrapped in serrano ham

Ingredients for monkfish wrapped in serrano ham.
Fillets of monkfish ready to be rolled in Serrano ham.

For the monkfish you will only need three ingredients:

  • Monkfish fillets – You should allow 150g of monkfish per person. If the monkfish is still on the bone, use a sharp knife to remove the fillets from the bone taking care to cut as close to the bone as possible. Also, remove any membranes that may still be on the fish. Your fishmonger should be able to do all of this for you. Cut the fillets into strips about 4″ (or 10cm) long.
  • Serrano ham – can be substituted with parma ham. You will need one piece of ham for each piece of monkfish.
  • Olive oil – for frying the wrapped monkfish.

Lobster risotto

Ingredients for lobster risotto.

This looks like quit a long list of ingredients, but you will have most if not all of them in your pantry.

Risotto rice – this is known as arborio rice in the UK. It is a short grained rice that absorbs moisture readily and contains a large amount of starch that give the risotto its characteristic texture. Ordinary white or long-grained rice will not work for this dish.

Shallots and celery – these provide the aromatic element. The shallots and celery should be finely diced, approximately the same size as a grain of rice. I find it easiest to chop them by hand so that you can control the size. You could use a food processor to chop them, but be careful not to over process.

Garlic and thyme – more aromatics. The garlic should be finely minced, and the thyme leaves picked off the stalk. Use fresh thyme if possible – it is much nicer than dried thyme for this recipe. If you do use dried thyme, you will only need one-third of the amount stated in the recipe for fresh thyme. Dried herbs are much more concentrated than fresh.

Fresh lemon juice – for a hint of acidity. You can use bottled lemon juice if that is all you have to hand.

Stock cube – dissolved in 1 and half cups of boiling water. You can use either a chicken or a vegetable stock cube. If you have fresh chicken stock you could use that instead.

Lobster paste – I’ve called it lobster paste because this is what it looks like but it is really dressed lobster. I buy it in small cans weighing only 43g (1 1/2 oz). I’ve included the picture of the box alongside the open can so you can see for yourself what it looks like. If you prefer a stronger lobster flavour, by all means, use 2 of these little cans. You can substitute the dressed lobster for the equivalent amount of dressed crab meat if you prefer.

Parmesan cheese – finely grated.

Butter – use unsalted if possible so that you can control the amount of seasoning.

Fresh cream – I used double cream in this recipe, but single cream will work just as well.

Salt – this is optional and should only be added at the end of the cooking process if you think the risotto needs it.

Instructions

Monkfish and ham

Steps for frying the lobster wrapped in Serrano ham.

Rolll each fillet of monkfish in a slice of Serrano ham. There’s no need to secure with a toothpick – the ham will stay rolled around the fish.

Fry the rolls in the olive oil until the ham starts to crisp, then transfer the rolls to baking dish and pour over any juices left in the frying pan.

Cover the dish with tinfoil and place it into the preheated oven for 8 to 10 minutes until the monkfish is cooked through. The actual time will depend on the thickness of the fillets. Be careful not to overcook the fish.

Remove the dish from the oven and set aside to allow the monkfish to rest for 5 minutes.

Risotto

Steps for making the risotto.

I cooked my risotto in the same pan that I used for the monkfish. If you prefer to make your risotto in a saucepan that is absolutely fine.

  • Chop the shallot and celery finely, mince the garlic and pull the thyme leaves from the stalk.
  • Melt half the butter with 1 tablespoon olive oil in a frying pan and then add the chopped vegetables, garlic and thyme. Cook them over a low heat, stirring occasionally until the onions and celery have started to soften. Keep the heat low so that the butter does not brown and the vegetables don’t start to burn.
  • Now add in the rice and stir well so that each grain of rice gets coated.
  • Add one ladle of the prepared stock along with the lemon juice and stir until the stock has been absorbed into the rice. Keep on adding the stock one ladle at a time and stirring until the stock has all been absorbed.
  • Test the rice for doneness. It should be firm but cooked through – ie you shouldn’t feel any hard pieces in the rice when you bite into it.
  • Stir in the cream and the grated cheese and continue cooking (and stirring) on a low heat until the cheese has melted. Stir in the remaining butter.
  • Finally, stir in the lobster along with any juices in the can.
  • Taste for seasoning and add salt and black pepper to your own taste if necessary.
  • To serve, arrange a pile of risotto onto a plate and top with the rested monkfish. Serve with your favourite green vegetable and a wedge of lemon. Garnish with chopped chives if desired.
A piece of serrno ham wrapped monkfish on a fork.

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Frequently asked questions

What is the internal temperature of cooked monkfish?

Monkfish will be cooked when the internal temperature reaches 63C / 145F.

Why do I have to stir the risotto?

Stirring the rice causes the rice grains to rub against one another, and it is this action that causes the starch to be released and form the creamy risotto texture. If you were to leave the rice to cook without stirring, you would in effect just be boiling the rice, and it would cook without releasing its starches.

Can I freeze this dish?

Unfortunately this dish is not suitable for freezing.

What can I do with leftover risotto?

Any leftover risotto can be turned into the most delicious arancini, which are Italian rice balls coated in breadcrumbs and deep fried until crispy and golden. They taste amazing when dipped in my special marinara sauce.

I have a large family. Can I double this recipe?

Yes this is a very easy recipe to scale up to cater for more people.
You should allow 150g (about 5oz) of monkfish per person, and enough slices of ham to roll around each fillet.
For the risotto, you can just double up the ingredients. Just take care when adding the stock, you may find you don’t quite need it all. You should also use your own judgement on how much butter and cream to stir into the finished risotto – you don’t want the risotto to become too runny.

Closeup of two monkfish fillets wrapped in serrano ham.

Pin for later

If you would like to make this recipe for monkfish wrqpped in Serrano ham why not pin it to one of your Pinterest boards so you can find it easily. Just click the image below.

Other recipes you may like

I have lots of fish recipes on my site, here are some you may enjoy:

  • Seafood stuffed pancakes
  • Cheesy fish pie with a crispy topping
  • Seafood a la king with a creamy sauce
  • Avocado and shrimp linguine with garlic
  • Monkfish kebabs with cherry tomatoes
  • Fish Milanese with a buttery garlic and parsley sauce
  • Easy homemade fishcakes with a crispy coating
  • Octopus stew – Spanish style

The recipe

Closeup of two monkfish fillets wrapped in serrano ham.

Monkfish wrapped in Serrano ham with lobster risotto

Sweet and tender chunks of monkfish wrapped in Serrano ham served on a bed of tasty lobster-flavoured risotto makes an impressive dish for a posh dinner party, yet it's simple enough to serve as a delicious family supper.
Recipe by: Veronica
Main Course
British
Calories 947
Prep 15 minutes
Resting time 5 minutes
Cook 40 minutes
Total Time 1 hour
Servings: 2 people
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Equipment

  • Sharp Knife
  • Frying Pan
  • Baking dish

Ingredients

Monkfish

  • 10½ ounce (300g) monkfish fillets
  • 4 to 6 slices Serrano ham 1 slice per piece of fish
  • 1 tablespoon olive oil

Risotto

  • ¾ cup (150g) arborio rice or any risotto rice
  • 3 small shallots finely chopped
  • 1 medium stick of celery finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme leaves
  • 2 ounce (50g) butter divided in half
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1½ cups chicken stock made with a stock cube
  • 1 ounce (25g) grated parmesan cheese
  • ½ cup double cream
  • 1½ ounce (43g) can dressed lobster or dressed crab
  • salt and pepper to taste (optional)

Instructions

Monkfish

  • Preheat the oven to 180C/350F.
  • Cut the fillets of monkfish into approximately 4" (10cm) lengths and wrap each one in a slice of serrano ham.
  • Fry the rolls in the olive oil until the ham starts to crisp. This will take about 5 minutes.
  • Transfer the rolls to baking dish and pour over any juices that are left in the frying pan.
  • Cover the dish with tinfoil and place it into the preheated oven for 8 to 10 minutes until the monkfish is cooked through. The actual time will depend on the thickness of the fillets. Be careful not to overcook the fish. °
  • Remove the dish from the oven and leave the monkfish to rest for 5 minutes.

Risotto

  • Chop the shallot and celery finely, mince the garlic and pull the thyme leaves from the stalk.
  • Melt half the butter with 1 tablespoon olive oil in a frying pan and then add the chopped vegetables, garlic and thyme. Cook them over a low heat, stirring occasionally until the onions and celery have started to soften. Keep the heat low so that the butter does not brown and the vegetables don't start to burn.
  • Add the rice and stir well so that each grain of rice gets coated.
  • Add one ladle of the prepared stock along with the lemon juice and stir until the stock has been absorbed into the rice. Keep on adding the stock one ladle at a time and stirring until the stock has all been absorbed.
  • Test the rice for doneness. It should be firm but cooked through – ie you shouldn't feel any hard pieces in the rice when you bite into it.
  • Stir in the cream and the grated cheese and continue cooking (and stirring) on a low heat until the cheese has melted. Stir in the remaining butter.
  • Stir in the lobster along with any juices in the can.
  • Taste for seasoning and add salt and black pepper to your own taste if necessary.
  • To serve, arrange a pile of risotto onto a plate and top with the rested monkfish. Serve with your favourite green vegetable and a wedge of lemon. Garnish with chopped chives if desired.

Notes

If you have a meat thermometer the internal temperature of the fish should be 63C/145F.
Nutrition has been calculated on the assumption that all the risotto will be eaten.

Nutrition

Calories – 947kcal | Carbohydrates – 74.8g | Protein – 56.8g | Fat – 46.5g | Saturated Fat – 20.7g | Cholesterol – 102mg | Sodium – 1588mg | Potassium – 469mg | Fiber – 4.4g | Sugar – 0.8g | Calcium – 219mg | Iron – 6mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Reader Interactions

Comments

  1. Willem

    4 July 2021 at 11:51 am

    Looking forward to trying out this recipe. Looks delicious!

    Reply
    • VJ

      4 July 2021 at 3:06 pm

      Hope you do try it – it tastes amazing!!!!

      Reply

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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