Monkfish wraped in parma ham with tomato and hummous sauce. 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 wrapped in parma Ham, served with mint & pea puree & tomato salsa Mr.chef. Very easy ti make and tasted excellent. I didnt have enough fresh mint so used some mint sauce in. You can cook Monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Monkfish wraped in parma ham with tomato and hummous sauce
- You need 75 g of broad beens.
- It's 60 g of samphire.
- You need 100 ml of tomato sauce (i've made mine from scratch).
- It's 100 ml of white wine pinot grigio.
- You need 1 of fennel.
- Prepare 10 ml of medium peri peri sauce (could be chilli sauce).
- Prepare 50 ml of Hummous.
- It's of Fillet of monkfish or any other white thick fish.
- It's of Parma ham.
- You need of Lemon juice.
For the monkfish: rinse fish and pat dry. Rinse lemon in hot water, grate zest and squeeze juice. Halve proscuitto slices and cut fish into serving pieces. Lay ham on the flat surface and sprinkle with tomato mixture.
Monkfish wraped in parma ham with tomato and hummous sauce instructions
- 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 fish on top and wrap. 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. Cook's tips: *Don't season the fish with salt before Similar recipes.