If you love the rich, nutty flavour of Spanish ham, this monkfish with pata negra and pea-asparagus risotto from James Martin will be a true delight. The silky risotto is enlivened by a vibrant pea purée and crisp shards of pata negra (jamón ibérico), while the firm, sweet monkfish is roasted with asparagus and finished with fragrant marjoram. The result is a balanced, elegant main course ideal for a special dinner or an impressive weekend meal.
Ingredients
- For the pea, asparagus and pata negra ham risotto
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- 1 tbsp olive oil
- 110g/4oz pata negra ham (jamón ibérico), or similar Spanish cured ham, cut into 0.5cm/¼in thick lardons
- 25g/1oz butter
- 1 large shallot, peeled, finely chopped
- 1 small garlic clove, peeled, finely chopped
- 250g/9oz arborio rice, or other Italian risotto rice
- 150ml/5fl oz dry white wine
- 1 litre/1¾ pints hot chicken stock
- 200g/7oz frozen peas
- 3 tbsp mascarpone
- 25g/1oz parmesan cheese, grated
- Salt and freshly ground black pepper
- For the monkfish with pata negra
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- 500g/1lb 2oz monkfish tail fillet, skin removed, cut into chunks
- Salt and freshly ground black pepper
- 50g/2oz butter
- 1 tbsp olive oil
- 2 tsp fresh marjoram leaves
- 20 asparagus spears, trimmed to 7.5cm/3in, woody ends discarded
- 4 thin slices pata negra ham
Preparation method
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To make the pea, asparagus and pata negra risotto, heat the olive oil in a frying pan over a medium heat. Add the pata negra lardons and fry gently until they release their oil and turn crisp. Remove the lardons with a slotted spoon and set aside to drain on kitchen paper; keep the cooking oil in the pan to flavour the risotto.
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Melt 25g/1oz of the butter in a large, heavy-based pan over a medium heat until it foams. Add the finely chopped shallot and garlic and sauté for 2–3 minutes, stirring regularly, until softened but not coloured. This builds the aromatic base for the risotto.
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Add the arborio rice to the pan and stir to coat each grain with the butter and shallot mixture. Cook for 1–2 minutes, until the rice grains begin to look slightly translucent at the edges; this helps release the starches that give risotto its creamy texture.
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Pour in the white wine and raise the heat briefly until it comes to the boil, then reduce to a gentle simmer. Cook for 3–4 minutes, stirring, until most of the wine has evaporated and the rice has absorbed the flavour.
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Begin adding the hot chicken stock one ladle at a time, stirring frequently. Allow each ladleful to be almost fully absorbed before adding the next. After about ten minutes of this process, stir the crisp pata negra lardons back into the rice so their flavour infuses the dish.
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Continue adding stock and stirring until the rice is cooked through but still has a slight bite, approximately a further ten minutes. The total cooking time for the rice should yield a creamy consistency—adjust the amount of stock as needed.
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While the risotto cooks, bring a pot of salted water to the boil. Add the frozen peas and cook for 1–2 minutes until just tender. Drain well and transfer the peas to a food processor or blender.
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Blend the peas to a smooth purée. If needed, add a splash of hot stock to loosen the purée to a silky consistency that will fold easily into the risotto.
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Preheat the oven to 200°C/400°F/Gas 6 for the monkfish with pata negra. Season the monkfish pieces with salt and freshly ground black pepper to taste.
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Heat an ovenproof frying pan over a medium heat until hot, then add the butter and olive oil. When the butter is foaming, add the monkfish chunks and the marjoram leaves. Sear the fish for 2–3 minutes, turning so each side develops a light golden colour.
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Add the trimmed asparagus spears to the pan and arrange the thin slices of pata negra over the fish and asparagus, covering them evenly. The ham will crisp as it roasts and impart its deep flavour to the fish.
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Transfer the pan to the preheated oven and roast for 4–5 minutes, or until the monkfish is just cooked through and the ham is lightly crisped. Remove the pan from the oven and allow the fish to rest for one minute before serving.
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Just before serving, fold the pea purée, mascarpone and grated parmesan into the risotto. Stir gently to combine until the risotto is glossy and evenly coloured by the peas. Taste and adjust seasoning with salt and freshly ground black pepper.
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To plate, stir half of the roasted asparagus into the risotto to add texture and a fresh, grassy note. Spoon a generous portion of risotto into the centre of each of four warmed plates.
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Top each portion with pieces of the roasted monkfish, arrange the remaining asparagus spears alongside, and finish each plate with a slice of crisp pata negra ham. Serve immediately so the monkfish remains tender and the ham stays crisp.