Monkfish with butter beans, samphire and chorizo
1 portion of monkfish tails
2 pcs Bayonne ham
150g Jersey Royal potatoes
2 tbs butter beans
5/6 slices chorizo
1 tbs butter
1 tbs samphire
Splash of white wine
Wrap monkfish in Bayonne ham.
Season and fry in butter and rapeseed oil.
Bake further in the oven for about 10 min or until cooked through.
Lightly fry off chorizo until it releases all the oil, add diced, boiled potatoes, butter beans, samphire and roast until crispy.
Remove from the pan and set aside.
Deglaze pan with white wine, butter and lemon juice.
Plate it all up and pour white wine sauce over the dish.
Garnish with lemon and pea shoots.