Ingredients
Monk fish:-   Monk fish tail (200gms), pig caul fat (200gms), spinach leaves (8large).
Pesto Noodles:- Garlic (10gms), olive oil (250ml), parmesan cheese (25gms), basil (25gms), pine kennels (25gms), fresh noodles (500gms).
Sauce Vierge:- Diced tomato (100gms), finely diced shallots (50gms), white wine (250ml), chopped basil, dill, tarragon, chervil and chives (50gms), lemon (1) and olive oil.

Method Of Preparation:-
For Monk fish:- Take spinach, blanch it and refresh it and then wrap the fish in the spinach, then the Parma ham and then in caul fat. First cook it in hot pan and then roast it in hot oven for about 10 to 12 minutes.
For Noodles:- Take a pan, make the puree of parmesan, basil, garlic, pine kennels and olive oil until it gets smooth. Take noodles and cook them in boiling salted water and then mix with the pesto sauce.
For Sauce Vierge: – Take shallots, sweat off and then deglaze with white wine. Cook it until it gets reduce to three quarters then add herbs, tomato concasse, oil, lemon juice. Then slice the monkfish and lay it on the pesto noodles. Dress it with sauce around or on the top of the monkfish.