RECIPE PROVIDED BY JAMES MARTIN, CHEF/MANAGER, PEERIE SHOP CAFE, LERWICK
“Get kids involved making simple fish dishes and I bet they will be more interested in cooking our local produce as they grow older.”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
- 4 monks tails approx 200grms each
- 400grms Parma Ham
- 50 grms butter
Prepare the fish by removing the glassy like thin membrane that covers it by cutting it and tearing off.
Wash the fish in cold water.
Wrap the fish individually in the Parma Ham quite tightly
Wrap individually in greaseproof paper and place on a baking tray.
Bake in a preheated oven 200c/400f gas 6 for 20 mins.
Remove from the oven and very carefully unwrap the fish.
Smear each portion with some butter and return to the oven uncovered for 5 minutes.
Remove fish from the oven and allow it to cool for a couple of minutes before slicing into 2cm thick slices.
This dish is great served with risotto or boiled new potatoes and garden vegetables.
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