Channelling Monk in the kitchen

TammyM

MONKFISH AND PARMA HAM BROCHETTES WITH SAFFRON RICE by Gordon Ramsay

Serves 4

Monkfish is such a beautiful, firm fish it seems hard to believe that 20 years ago we were throwing it back in to the sea. It's ideal for barbecuing as it's robust enough to withstand the heat, especially when protected by slices of Parma ham.

1 monkfish tail, approximately 700g, skinned and bone removed 8 slices Parma ham Juice of 1 lemon 4 tbsp olive oil Leaves from three sprigs of thyme 1 small onion, finely chopped 125g basmati rice 2-4 strands of saffron Salt and freshly ground black pepper Flat-leaf parsley, finely chopped 4 lemon wedges 4 rosemary sprigs or wooden skewers soaked in cold water for half an hour

1 With a very sharp knife cut the monkfish tails into 2.5cm pieces. Cut the Parma ham in half and carefully wrap around the monkfish. Thread the fish on to the rosemary sprigs or skewers.

2 Place in a shallow non-metallic dish and pour over the lemon juice, 2 tbsp oil and add the thyme leaves.

3 In a medium-sized saucepan heat the remaining oil, add the onion and sautŽ until soft but not coloured. Add the rice, stir and then add enough water to cover, plus 2cm. Add the saffron, bring to the boil, cover and remove from the heat. Allow the rice to steam in the pan for 20 minutes. During this time do not remove the lid.

4 Place the brochettes on a preheated barbecue and cook for 4-5 minutes each side.

5 Divide the rice between four serving plates and place a brochette on top. Garnish with the parsley and lemon wedges and serve immediately.