Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Low Prices on Tomato And Red Pepper Relish. Add tomato passata and finish with peri peri sauce. Reduce it all together to required consistency.
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 is simple, it’s 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’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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
- Take 60 g samphire
- Get 100 ml tomato sauce (i've made mine from scratch)
- Take 100 ml white wine pinot grigio
- Get 1 fennel
- Prepare 10 ml medium peri peri sauce (could be chilli sauce)
- Take 50 ml Hummous
- Make ready Fillet of monkfish or any other white thick fish
- Take Parma ham
- Take 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! Add the tomatoes and basil leaves to the pan and stir well.
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:
For the spinach, heat the oil in a separate pan and add the spinach for two minutes, stirring until wilted down. Monkfish tails work particularly well in this simple bake, as the meaty flesh holds together well during cooking. 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. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
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