Recipe: Tasty Monkfish wraped in parma ham with tomato and hummous sauce

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. KEEP IT FRESH: ETHICALLY SOURCED MONKFISH Our monkfish comes from the Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham Add the tomatoes and return to the oven to roast the monkfish.

Monkfish wraped in parma ham with tomato and hummous sauce If the monkfish comes from the tail section, join the thin bit of one fillet with the thick piece of the other to create a thick, even strip. This dish looks spectacular served whole, and the cooking juices will provide all the sauce you'll. In my opinion, anything wrapped in parma ham is a winner! You can cook Monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you achieve that.

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

  1. Prepare 75 g of broad beens.
  2. You need 60 g of samphire.
  3. You need 100 ml of tomato sauce (i've made mine from scratch).
  4. You need 100 ml of white wine pinot grigio.
  5. It's 1 of fennel.
  6. You need 10 ml of medium peri peri sauce (could be chilli sauce).
  7. It's 50 ml of Hummous.
  8. It's of Fillet of monkfish or any other white thick fish.
  9. Prepare of Parma ham.
  10. It's of Lemon juice.

This will make a great sharing starter if you have a friend coming over for dinner. Season the monkfish with a little salt and pepper and then sprinkle all over with the chopped sage. Place the monk fillet (cut in smaller pieces depending on the size). Spoon the sauce onto plates and set the fish on top.

Monkfish wraped in parma ham with tomato and hummous sauce instructions

  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:.

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. Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh. Ask the fishmonger to remove as much membrane as possible from the skinned monkfish. Serve with sautd potatoes and spinach or possibly with stockbraised lentils.

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