Monkfish is a lovely white ‘meaty’ fish with quite a strong ‘fishy’ smell but a milder taste.
I love wrapping meat and fish in pancetta as it seals in the natural juices and stops it from drying out, while providing a lovely crispy, salty ‘jacket’.
Jackets, and indeed other garments were the subject of a 1930’s fashion exhibition at the lovely Sudley Manor in Liverpool (A post dedicated to this gorgeous old house to come later, when I am less manic with wedding preparations!)
The pink feathers are actually Flamngo and the white fur is rabbit, and the brown, stoat!
What impressed me most was the abundant use of real fur and feathers, which would not be allowed (and quite rightly so) today. I can’t think that grand ladies of Liverpool (all dresses had been worn by the wives of eminent doctors or diplomats) could have been very comfortable wearing some of these contraptions, and I am glad that I can slip into my jeans when I come home and relax
Gorgeous relics of a bygone era
I simply wrapped the fish in the pancetta, drizzled it olive oil (I used ‘chilli’ oil as I like the little ‘kick’ that this gives), baked it in the oven for around 20 minutes and served with a crisp salad (If I have any left-over steamed potatoes from a previous evening’s dinner, I reheat them around the fish while it is cooking (and they go lovely and crispy with the fat from the pancetta and the oil)
Well, I have 101 things to do before Saturday, so I will leave you for the last time as a single woman and see you next week as a married one
Love to you all and thanks for following