Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Monkfish wraped in parma ham with tomato and hummous sauce is something that I have loved my entire life. They are nice and they look wonderful.
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. If you haven't got any new potatoes, try dicing a large white potato instead. This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Take 75 g broad beens
- Make ready 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)
- Get 50 ml Hummous
- Get Fillet of monkfish or any other white thick fish
- Get Parma ham
- Make ready Lemon juice
Place the fish along one end of the ham slices and then roll it. 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. Braised Monkfish Wrapped In Parma Ham.
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:
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. 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.
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