Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Buy Home Furniture & Decor Online Now. 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. The ingredients and seasoningsu for cooking Monkfish wraped in parma ham with tomato and hummous sauce Spread over the top of the monkfish fillets, then wrap in slices of Parma ham.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Monkfish wraped in parma ham with tomato and hummous sauce is something that I have loved my whole life.
To begin with this recipe, we must 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:
- Get 75 g broad beens
- Get 60 g samphire
- Prepare 100 ml tomato sauce (i've made mine from scratch)
- Prepare 100 ml white wine pinot grigio
- Get 1 fennel
- Make ready 10 ml medium peri peri sauce (could be chilli sauce)
- Get 50 ml Hummous
- Get Fillet of monkfish or any other white thick fish
- Prepare Parma ham
- Get Lemon juice
Monkfish has a meaty texture but delicate flavour that makes it perfect for wrapping in wafer-thin Parma ham and roasting for a special fish dish. Stuffed with sundried tomatoes and basil, this Mediterranean-style recipe is served with colourful roasted veg for a vibrant family meal. Learning how to cook monkfish is easier than you think! For the sauce, place a large saucepan over a medium heat and add the oil.
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:
Learning how to cook monkfish is easier than you think! For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Lay the monkfish tails on top of the sauce and spoon over some of the sauce. For the spinach, heat the oil in a separate pan and add the spinach for two minutes, stirring until wilted down.
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