Speck-wrapped monkfish medallions with pumpkin mash

Ingredients

For 1 serving

• Monkfish200 g
• Speck25 g
• Pumpkin250 g
• Potatoes100 g
• Fresh sage3 g
• Extra virgin olive oil8 g
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: fish

In season: September – December

Method

1. Bring two fingers of water to the boil in a pan fitted with a steamer basket. Peel the pumpkin, remove the seeds and fibres and cut into roughly 3 cm pieces; peel the potatoes and cut them the same way.
2. Steam the pumpkin and potatoes, covered, for 15 minutes, until they mash easily with a fork.
3. Meanwhile remove the membrane from the monkfish and cut it into medallions about 3 cm thick; add pepper, lay a sage leaf on each and wrap in a slice of speck. Don't salt them, as the speck is already salty.
4. Blend the pumpkin and potatoes with half the oil, a grating of nutmeg and the salt until smooth; keep warm.
5. Heat the remaining oil in a non-stick pan over medium heat and fry the medallions for 3–4 minutes per side, until the speck is crisp and the fish is firm and opaque in the centre.
6. Spread the pumpkin purée on the plate and lay the medallions on top.