Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites. For mine, I will 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 favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my whole life.
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. 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.
To begin with this particular 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
- Make ready 60 g samphire
- Get 100 ml tomato sauce (i've made mine from scratch)
- Get 100 ml white wine pinot grigio
- Take 1 fennel
- Get 10 ml medium peri peri sauce (could be chilli sauce)
- Get 50 ml Hummous
- Make ready 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. Place the monk fillet (cut in smaller pieces depending on the size). Spoon the sauce onto plates and set the fish on top.
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:
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. Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh. Ask the fishmonger to remove as much membrane as possible from the skinned monkfish. Serve with sautd potatoes and spinach or possibly with stockbraised lentils.
So that is going to wrap it up with this special food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
