Monday 19 March 2018

Delicious recipes from the Campo Viejo Tapas Trail: Monkfish and Serrano Ham

56 Central is located in the heart of Galway. Opening its doors in summer 2015, 56 Central has made a powerful impact.

This city centre restaurant combines art, culture, food and wine with people in a very unique space in a stylish world above the streets on Galway's famous Shop Street. Open 7 days a week serving breakfast and lunch with late night opening at the weekends and champagne brunch served all day Sundays with chilled out vibes.

Monkfish and Serrano Ham with Crisp Garlic, Rosemary Potatoes and Red Pepper Sauce

Serves: 4 people

Prep Time: 25-30 minutes


1Medium Monkfish Tail

8 Slices Serrano Ham

1kg Potatoes

2 Sprigs Fresh Rosemary

8/10 Cloves Garlic

100ml Good Quality Olive Oil

3 Red Peppers

50gr Sugar

Splash Red Wine Vinegar

Smoked Paprika to Taste

Tablespoon Tomato Paste

1 Lemon

Affilia Cress to garnish


Step 1 - Fillet and prepare monkfish (or ask your fishmonger)

Step 2 - Season lightly and neatly wrap each medallion two per portion with Serrano ham.

Step 3 - Par boil the peeled roosters leave to cool and dice ready for sauté.

Step 4 - For the Sauce, Cut the peppers in half, remove core and drizzle with olive oil on a roasting tray with the puree in each shell.

Step 5 - Roast in a moderate oven for 20-25 minutes.

Step 6 - Remove when cooked and blend with sugar vinegar and smoked paprika to taste. Keep warm for service.

Step 7 - Place thinly sliced garlic in a small pan with olive oil and gently fry until crispy.

Step 8 – Remove from heat and leave aside when a nutty brown colour.

Step 8 – For the Monkfish and Potato, Place two pans on a moderate heat and add a little olive oil to gently fry the serrano wrapped monkfish for 3 /4 minutes on each side depending on thickness.

Step 9 - In the other pan sauté the potatoes in a little of the garlic infused oil until golden brown season.

Step 10 - Finish with finely chopped fresh rosemary and a squeeze of lemon juice.

Step 11 - To dress the plate neatly place rosemary potatoes top with medallions and finish with crispy garlic and red pepper sauce Garnish with affila cress.

Meet the Chef: Ken Leyden

Ken is the executive head chef at 56 Central. Ken has been a chef for over 20 years, having worked a lot overseas learning his craft. Seafood is where his big passions can be found, working with any type fish. At 56 Central Ken is working to keep menus fresh focusing on trying to use local produce where possible and making healthy options widely available across the menu.


Sponsored by: Campo Viejo


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