Monkfish wraped in parma ham with tomato and hummous sauce
Monkfish wraped in parma ham with tomato and hummous sauce

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Great recipe for 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.

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To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Get 75 g broad beens
  2. Prepare 60 g samphire
  3. Make ready 100 ml tomato sauce (i've made mine from scratch)
  4. Make ready 100 ml white wine pinot grigio
  5. Take 1 fennel
  6. Prepare 10 ml medium peri peri sauce (could be chilli sauce)
  7. Get 50 ml Hummous
  8. Get Fillet of monkfish or any other white thick fish
  9. Get Parma ham
  10. Take Lemon juice

Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika. Wrap the monkfish in the prosciutto and season with freshly ground black pepper. A meaty fish like monkfish demands a bold sauce, and in this monkfish recipe by Shaun Hill, that demand is met by a fragrant tomato, ginger and garlic sauce, infused with a nice selection of herbs. This is a simple seafood recipe to prepare that would be great with slices of garlic bread.

Steps to make Monkfish wraped in parma ham with tomato and hummous sauce:
  1. 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
  2. Blanch samphire throwing into boiling and unsalted water for about 1 min. Blanch broad beans after for 30 sec.
  3. 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.
  4. To make hummous sauce tin it down with cold water and add touch of lemon juice
  5. Wrap up fillet of fish with parma ham.
  6. 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
  7. 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
  8. Start plating up. Thats my idea:

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. Sous vide Monkfish wrapped in Parma ham is a wonderful way to enjoy this sweet fish, as the saltiness of the ham provides a lovely contrast to the delicate cooking and taste of monkfish fillet. Chris Horridge 's recipe shows real flair, incorporating both a bold red wine jus and frothy lemon sabayan for perfect balance.

Above is methods to cook dinner monkfish wraped in parma ham with tomato and hummous sauce, very easy to make. Do the cooking phases appropriately, calm down and use your coronary heart then your cooking can be scrumptious. There are various recipes which you can attempt from this website, please discover what you need. If you happen to like this recipe please share it with your mates. Comfortable cooking.