SERVES 4

12 thin slices prosciutto di speck or unsmoked bacon
1-1.25kg prepared monkfish, in 2cm-thick slices
8 fresh bay leaves, lightly bruised
4 tbsp extra virgin olive oil
8 small potatoes such as Anya (about 400g)
6 small onions or shallots, halved crossways
4 baby leeks, green ends slit once
4 garlic cloves, crushed
600ml Sauvignon Blanc
Sea salt flakes and crushed black pepper
About 200ml fish stock or water
200ml crème fraîche
4 tbsp plain flour

Wrap a prosciutto slice around each piece of monkfish and secure with a cocktail stick. Put the bay leaves and olive oil into a large, flameproof casserole and heat until fragrant, then add the fish, in 2 batches, and cook over a medium heat for 1 minute on each side. Remove with a slotted spoon, take out sticks and set aside. Put the potatoes, onions, baby leeks and garlic into the pan and pour over most of the wine, then season. Top up with fish stock or water so that it nearly covers the contents of the pan. Bring to boiling point, cover, reduce the heat and cook for 10 minutes over a medium heat. Uncover the pan and set the monkfish on top. Cover and cook over a medium heat for 12-15 minutes, or until the fish is dense, white and firm. Whisk half the crème fraîche into the flour until smooth. Tilt the pan, letting the liquid go to one side, and stir the thickening mixture into the hot pan liquid. Cook, stirring, over a high heat for 3-4 minutes until a creamy sauce results. Tilt the pan so the sauce is redistributed evenly, adding the remaining crème fraîche without stirring. Serve hot with crusty bread.

FEATURE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS MARTIN BRIGDALE
APRIL 2008