Mark Greenaway's Parma Ham Wrapped Monkfish Tail

Prep time: 16-20 minutes Cooking time: 26-30 minutes Serves: 4 Skill level: Competent Cook Recipe by: Mark Greenaway

A great easy to follow and straightforward Monkfish Tail recipe by chef Mark Greenaway


The method

Many of us love the idea of eating more fish but struggle to know how to prepare and cook it properly and indeed to think of new and exciting ways to introduce these servings.  I am here to help! Here I am sharing my recipe for Parma Ham Wrapped Monkfish Tail, Carrot Puree and Baby Carrots. This dish is not only appetising but presents beautifully on the plate which makes it an impressive dish when entertaining guests.

In all honesty, monkfish is quite an ugly fish. It has a huge head accounting for half its weight. However, looks can be deceiving and monkfish definitely has inner beauty – once skinned, trimmed and the membrane removed, the tails yield amazing meat, with a firm and meaty texture. Be sure to ask your fishmonger to fully prepare the monkfish tail for you by removing all of the silver skin and membrane.


  1. Lay out the slices of Parma ham onto a large sheet of clingfilm overlaying the slices slightly to resemble a rectangle
  2. Place the prepared monkfish on top and roll the clingfilm up wrapping the tail in the Parma ham
  3. Tie off the ends of the clingfilm to make it watertight Bring a pot of water up to a gentle simmer and place in the monkfish
  4. Simmer for 6 minutes
  5. Remove the monkfish from the water and rest in the clingfilm for a good 4-5 minutes
  6. Once ready to use, slice with the clingfilm still on to help keep the shape and remove just before plating up

Carrot puree

  1. Melt the butter in a heavy based saucepan and add the shallot
  2. Sweat the shallot for 3-4 minutes
  3. Add sliced carrots and continue to sweat down for another 4 minutes
  4. Add milk and cream and simmer for 10 minutes
  5. Blend in a high speed blender until smooth and glossy
  6. Season to taste with sea salt
  7. Pass through a fine sieve
  8. Keep warm until needed

Baby Carrots

  • Peel the baby carrots making sure you don't take off too much of the outer layer
  • Place the carrots in a pan with the orange juice and sugar and bring to a gentle simmer
  • Once tender take off the heat and leave to cool in the cooking liquor

At the restaurant we serve this with some homemade rice crackers and raw carrot ribbons as seen in the photograph but feel free to experiment and serve it as you wish now that you have the basic elements.

Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh.
Twitter: @markgreenaway