Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. 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
- Get 60 g samphire
- Get 100 ml tomato sauce (i've made mine from scratch)
- Make ready 100 ml white wine pinot grigio
- Make ready 1 fennel
- Take 10 ml medium peri peri sauce (could be chilli sauce)
- Make ready 50 ml Hummous
- Get Fillet of monkfish or any other white thick fish
- Prepare Parma ham
- Prepare Lemon juice
Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes. Wrap the fish in the parma ham making sure which it is completely covered. Monkfish is a firmfleshed fish that can withstand cooking methods which are more suited to meat. Here the fish is wrapped in delicate thin slices of parma ham panfried till golden brown then.
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:
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. Place the fish along one end of the ham slices and then roll it. Take a look at our monkfish wrapped in parma ham recipe idea. www.goodtoknow.co.uk has lots of quick and easy food recipes like this Prosciutto-wrapped monkfish with warm lentil salad from Woman's These Pepperoni Basil Tomato Puffs come with BIG-sized flavors with almost zero effort.
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