Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
KEEP IT FRESH: ETHICALLY SOURCED MONKFISH Our monkfish comes from the Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham Add the tomatoes and return to the oven to roast the monkfish. SERVE: Serve scattered with the remaining basil leaves. If you haven't got any new potatoes, try dicing a large white potato instead. Add the tomatoes and return to the oven to roast the.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Monkfish wraped in parma ham with tomato and hummous sauce is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Take 75 g broad beens
- Take 60 g samphire
- Prepare 100 ml tomato sauce (i've made mine from scratch)
- Get 100 ml white wine pinot grigio
- Take 1 fennel
- Prepare 10 ml medium peri peri sauce (could be chilli sauce)
- Make ready 50 ml Hummous
- Take Fillet of monkfish or any other white thick fish
- Get Parma ham
- Take Lemon juice
This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side. The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. Cook's tips: *Don't season the fish with salt before cooking Monkfish and prawn kebabs with tomato salsa.
Steps to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Cut off stalks of fennel then cut it in half and take core out. Cut remaining fennel in wedges, cover in olive oil and roast it for 20 min on 180 ° C
- Blanch samphire throwing into boiling and unsalted water for about 1 min. Blanch broad beans after for 30 sec.
- To make simple tomato sauce start boiling white wine, fennel stalks and 200 m of water. When its reduced down to about 100 ml take fennel out. Add tomato passata and finish with peri peri sauce. Reduce it all together to required consistency. Season it to your likings. I like to add olive oil to it to get it more glossy plus its good for you.
- To make hummous sauce tin it down with cold water and add touch of lemon juice
- Wrap up fillet of fish with parma ham.
- On hot frying pan with little bit of oil sear fish from both sides until parma ham is browned. Finish cooking in the oven for 15 - 25 min depends how thick is your fillet
- 5 min before fish is ready heat up your veg and sauce. I trow green veg to boilng water for 20 sec and fennel to oven for 2 min. Heat up tomato sauce
- Start plating up. Thats my idea:
Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. Cook's tips: *Don't season the fish with salt before cooking Monkfish and prawn kebabs with tomato salsa. Chicken breasts wrapped in Parma ham. Sous Vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles. Heat the jus until boiling then allow to reduce until the mixture reaches a consistency of a thin sauce.
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