Cook the potatoes in a pan of salted, boiling water until tender, drain, add the butter and roughly crush with a fork.
Add the broad beans and crush with a fork, mix in the chives and olive oil. Season.
Pan fry the salmon in a little olive oil for 2 minutes each side before placing in a 190°C oven for 10-12 minutes.
Pan fry the Monkfish in a little olive oil for 4 minutes turning each side every one minute until brown before placing in a 190°C oven for 12-15 minutes.
Meanwhile in the same pan over a high heat add the fish stock, wine and saffron and cook for 2 minutes, add the leeks and cook for 8 minutes,
add the butter, lemon juice and seasoning.
Lay two of the parma ham slices on a board slightly overlapping, place the salmon in the middle and sprinkle with lemon juice and olive oil, wrap the parma ham over
Repeat with the other fish. Cut each fish at a diagonal and serve upright on plate with the broad bean and new potatoes and saffron sauce.
Served with a White Bourgogne.
8 thin slices parma ham
4 x 175g salmon fillets/4x 180g Monkfish
Juice one lemon
2 tablespoons extra virgin olive oil
2 pinches of saffron
100ml white wine
300 ml fish stock
salt and freshly ground black pepper
200g leeks, cut into 10cm lengths
1 teaspoon lemon juice
Broad Bean & Potatoes
250g new potatoes
200g shelled broad beans, blanched
1 tablespoon chopped chives
1 tablespoon extra virgin olive oil