Neven's monkfish wrapped in Parma ham with pea and mint risotto

Method

For The Monkfish

1. Gently place a slice of Parma ham flat on the surface. Place the monkfish fillet on top and wrap the Parma ham around the monkfish fillet. Roll tightly so that the Parma ham is neat.
2. This step can be done in advance, wrapped in cling film and placed in the fridge to firm up. If the monkfish has been prepared in advance, remove the prepared monkfish from the fridge 30 minutes before cooking.
3. Heat the rapeseed oil & butter in a large frying pan over a medium heat.
4. Place the wrapped monkfish fillet onto the pan. Allow to seal for 2 minutes and turn over. Repeat this until the Parma ham has been fully sealed and slightly golden.
5. Reduce the heat and allow to cook for a further 4-5 minutes, turning occasionally until cooked through. Cook for longer if required.

For The Risotto

1. Heat the rapeseed oil & butter in a large sauté pan over a medium heat.
2. Add the onion and garlic and cook gently for 3–4 minutes, stirring occasionally, until softened but not coloured.
3. Increase the heat, stir in the rice and cook gently for 1 minute, until the rice is opaque and fragrant, stirring constantly.
4. Pour in the white wine to deglaze and stir well
5. Add a ladleful of stock to the rice and cook gently, stirring, until absorbed. It is important that the risotto is gently cooking and not boiling/bubbling
6. Continue to add the simmering stock a ladleful at a time, stirring frequently.
7. Allow each addition of stock to be almost completely absorbed before adding the next ladleful, until the rice is al dente (tender with a slight bite). This should take about 20 minutes.
8. About 2 minutes before the risotto is ready, stir in the peas, lemon zest & crème fraiche
9. Stir in the Parmesan & mint and season to taste with salt and pepper.
10. Leave to rest and swell a little more for 3 minutes.