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Cornish Monkfish Wrapped in Dry-cured HamCornish Monkfish Wrapped in Dry-cured HamCornish Monkfish Wrapped in Dry-cured Ham
Cornish Monkfish Wrapped in Dry-cured HamCornish Monkfish Wrapped in Dry-cured HamCornish Monkfish Wrapped in Dry-cured Ham

Cornish Monkfish Wrapped in Dry-cured Ham Gluten Free

Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.

£25.00 Serves 2 (500g)

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*Please note: needs defrosting before cooking. It takes a minimum of 36 hours to defrost in the fridge. Please refer to defrost instructions on pack.

  • We're using monkfish that is sustainably caught off the coast of Cornwall.
  • Wrapped in Dingley Dell ham and adding a delicious chilli, lemon & tarragon butter in the centre and on top, which keeps the fish beautifully moist whilst cooking and gives you a delicious butter sauce to pour over the top once served.

Try it with:

  • Or crispy capers and some tenderstem broccoli.
  • Roasted new potatoes and a simple watercress salad.
  • Or roasted smashed new potatoes, with a salsa Verde and sauteed green veg.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)627 1,568
Energy (cal)151 378
Protein (g)15.3 38.3
Carbohydrate (g)0.1 0.3
of which: sugars (g)0.1 0.3
Fat (g)9.9 24.8
of which are saturates (g)5.7 14.3
Fibre (g)0.1 0.3
Sodium (g)0.32 0.79
Salt (g)0.8 1.975

Please Note: The details above are correct as of 24 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Cornish Monkfish (77%), Dry-Cured Ham (12%) (Pork Leg, Salt, Seasoning (Dextrose, Natural Flavourings, Smoke Flavourings: Saccharose, Antioxidant: Sodium Ascorbate; Preservatives: Potassium Nitrate, Sodium Nitrite), Salted Butter [Milk] (10%), Spring Onions, Parsley, Red Chilli, Lemon Peel, Tarragon, Paprika.

Please Note: The details above are correct as of 24 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 2

DEFROST BEFORE COOKING

Defrost Instructions:

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK

Oven:

Leave the monkfish in all packaging and defrost in the fridge for 36 hours before cooking. To cook, preheat the oven. Remove from all packaging and place the monkfish directly onto the baking tray with the silicone paper provided. Cook in the middle of the oven.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
45 mins
Ensure piping hot and allow to rest for 2 mins. To serve, slice the monkfish in half and once plated, pour the melted butter over the top of each half.

Extra Warnings:

Although every care has been taken, some bones may remain.

Please Note: The details above are correct as of 24 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Fish

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 24 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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