Monkfish wraped in parma ham with tomato and hummous sauce
Monkfish wraped in parma ham with tomato and hummous sauce

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 appreciated by millions daily. It is simple, it is quick, it tastes yummy. 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.

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. Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes, potatoes, capers and Parma ham.

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:
  1. Prepare broad beens
  2. Get samphire
  3. Make ready tomato sauce (i've made mine from scratch)
  4. Take white wine pinot grigio
  5. Prepare fennel
  6. Get medium peri peri sauce (could be chilli sauce)
  7. Prepare Hummous
  8. Prepare Fillet of monkfish or any other white thick fish
  9. Get Parma ham
  10. Take Lemon juice

Parma Ham And Spinach Stilton Roulade Served With Minted Fresh Cod Wrapped In Parma Ham, With Roasted Peppers, Garli. Rum cake light or dark rum. MonkFish wrapped in parma Ham, served with mint & pea puree & tomato salsa Mr.chef. Very easy ti make and tasted excellent.

Steps to make Monkfish wraped in parma ham with tomato and hummous sauce:
  1. 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
  2. Blanch samphire throwing into boiling and unsalted water for about 1 min. Blanch broad beans after for 30 sec.
  3. 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.
  4. To make hummous sauce tin it down with cold water and add touch of lemon juice
  5. Wrap up fillet of fish with parma ham.
  6. 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
  7. 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
  8. Start plating up. Thats my idea:

I didnt have enough fresh mint so used some mint sauce in. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away. A creamy Sauvignon Blanc, such as one from the Penedès region of Spain, is great with the garlicky tomato sauce on this monkfish. Juicy little morsels of monkfish wrapped in parma ham and baked in the oven alongside fresh tomatoes.

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