Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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 Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do. Rub the surface with the rest of the butter mixture and refrigerate until ready to cook.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this 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:
- Get 75 g broad beens
- Get 60 g samphire
- Take 100 ml tomato sauce (i've made mine from scratch)
- Get 100 ml white wine pinot grigio
- Get 1 fennel
- Take 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
- Take Lemon juice
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. Cook the shallots, garlic, ginger and chilli until soft but not coloured.
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:
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. If not available, both gurnard and sea bass would be good substitutes. Andy Waters makes an easy tomato, courgette and pepper sauce, which the fish is then baked in before serving. Add the tomatoes and basil leaves to the pan and stir well.
So that’s going to wrap this up for this exceptional food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
