Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how 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 bit unique. This will be really delicious.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Monkfish wraped in parma ham with tomato and hummous sauce is something that I’ve loved my whole life.
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To get started with this 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:
- Take 75 g broad beens
- Take 60 g samphire
- Prepare 100 ml tomato sauce (i've made mine from scratch)
- Make ready 100 ml white wine pinot grigio
- Prepare 1 fennel
- Get 10 ml medium peri peri sauce (could be chilli sauce)
- Get 50 ml Hummous
- Get Fillet of monkfish or any other white thick fish
- Prepare Parma ham
- Get Lemon juice
Monkfish is a firmfleshed fish that can withstand cooking methods which are more suited to meat. Here the fish is wrapped in delicate thin slices of parma ham panfried till golden brown then. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.
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:
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. In my opinion, anything wrapped in parma ham is a winner! 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 fish along one end of the ham slices and then roll it.
So that is going to wrap this up for this special food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
