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Black Forest ham wrapped fish, with prawns, asparagus and grapefruit butter sauce
(serves 2)
2 grapefruit
1 cup rosé wine
1 shallot, minced
2T red-wine vinegar
125g butter, cut in blocks
¼ cup cream
10 asparagus spears, trimmed
1T Dijon mustard
2 x 120g linefish fillets
4 pieces Black Forest ham or pancetta
4 prawns, cleaned and deveined
Finely grate zest of 1 grapefruit and juice to make ½ cup then segment the grapefruit. Boil juice, wine, shallot and vinegar until reduced to 1T. Whisk in butter until thick and stir in cream. Keep warm until ready to serve. Toss the aspar-agus in olive oil and chargrill on a griddle pan. While hot, mix in the mustard and season with salt and black pepper. Keep warm. Pat the fish dry, season well, wrap in the ham and pan-fry in a little olive oil, skin side down until crisp (± 4 minutes each side) then add the prawns to the pan. Serve the fish on the asparagus with the grapefruit segments. Top with the prawns and drizzle with grapefruit sauce.
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