Cornish Monkfish Wrapped in Dry-cured Ham
Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.
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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.
What to Serve With Cornish Monkfish Wrapped in Dry-cured Ham:
- 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.
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