Hello everybody, I hope you are having an incredible 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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. 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.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are 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 particular 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 can achieve it.
The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Take 75 g broad beens
- Prepare 60 g samphire
- Make ready 100 ml tomato sauce (i've made mine from scratch)
- Get 100 ml white wine pinot grigio
- Make ready 1 fennel
- Get 10 ml medium peri peri sauce (could be chilli sauce)
- Make ready 50 ml Hummous
- Make ready Fillet of monkfish or any other white thick fish
- Take Parma ham
- Take Lemon juice
Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. 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. Sous vide cooked monkfish wrapped in Parma ham gives the perfect results every time in this Cod fillet is coupled deliciously with crushed Jersey Royals and chive butter sauce in this cod recipe.
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:
Chicken breasts wrapped in Parma ham. Sous vide cooked monkfish wrapped in Parma ham gives the perfect results every time in this Cod fillet is coupled deliciously with crushed Jersey Royals and chive butter sauce in this cod recipe. Monkfish roasted with Parma Ham and Sun-Dried Tomatoes tastes delicious and looks sensational. Transfer the fish to a large, warmed platter. Spoon the sauce onto plates and set the fish on top.
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