Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my whole life. They’re nice and they look fantastic.
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. Monkfish tail, packet parma ham, touch salt, not too much because the ham is salty, olive oil.
To get started with this recipe, we must prepare a few components. You can have monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Make ready 75 g broad beens
- Prepare 60 g samphire
- Prepare 100 ml tomato sauce (i've made mine from scratch)
- Make ready 100 ml white wine pinot grigio
- Prepare 1 fennel
- Get 10 ml medium peri peri sauce (could be chilli sauce)
- Take 50 ml Hummous
- Get Fillet of monkfish or any other white thick fish
- Take Parma ham
- Make ready Lemon juice
This will make a great sharing starter if you have a friend coming over for dinner. Season the monkfish with a little salt and pepper and then sprinkle all over with the chopped sage. 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.
Instructions 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:
Take a look at our monkfish wrapped in parma ham recipe idea. If the monkfish comes from the tail section, join the thin bit of one fillet with the thick piece of the other to create a thick, even strip. This dish looks spectacular served whole, and the cooking juices will provide all the sauce you'll. Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles. by Chris Horridge. Monkfish scampi in beer batter with wild garlic mayonnaise. by Pete Biggs.
So that’s going to wrap it up for this exceptional food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
