Hey everyone, I hope you’re having an amazing day today. 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. This time, I am going to make it a bit tasty. This will be really 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. Take a look at our monkfish wrapped in parma ham recipe idea.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must 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:
- Make ready 75 g broad beens
- Take 60 g samphire
- Get 100 ml tomato sauce (i've made mine from scratch)
- Prepare 100 ml white wine pinot grigio
- Prepare 1 fennel
- Make ready 10 ml medium peri peri sauce (could be chilli sauce)
- Get 50 ml Hummous
- Prepare Fillet of monkfish or any other white thick fish
- Get Parma ham
- Get Lemon juice
Here the fish is wrapped in delicate thin slices of parma ham panfried till golden brown then. In my opinion, anything wrapped in parma ham is a winner! 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.
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:
Place the fish along one end of the ham slices and then roll it. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away. Made extra sauce which I added to whole grain quinoa-corn pasta, sardinian pecorino, grass fed butter, fresh herbs and a side butter lettuce mix salad from trader joes, chopped carrots and. monkfish wrapped in Parma ham, with duck confit and amazing curry sauce - Picture of River Exe Cafe, Exmouth. Sous Vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles.
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