Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Monkfish wraped in parma ham with tomato and hummous sauce is something that I have loved my whole life.
Low Prices on Creamy Pepper Sauce. Add tomato passata and finish with peri peri sauce. Reduce it all together to required consistency.
To begin with this particular recipe, we have to first 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:
- Make ready 75 g broad beens
- Take 60 g samphire
- Make ready 100 ml tomato sauce (i've made mine from scratch)
- Make ready 100 ml white wine pinot grigio
- Prepare 1 fennel
- Make ready 10 ml medium peri peri sauce (could be chilli sauce)
- Make ready 50 ml Hummous
- Take Fillet of monkfish or any other white thick fish
- Take Parma ham
- Take Lemon juice
Slice the monkfish and serve with salad leaves dressed with olive oil and white wine vinegar. 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!
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:
Warm oil in a small pan, add rosemary and warm through. Take off heat and let stand. Cut monkfish into bitesize pieces and brush with the rosemary oil. Wrap the monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin.
So that’s going to wrap it up for this exceptional food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
