Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, monkfish wrapped in parma ham. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Monkfish wrapped in parma ham is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Monkfish wrapped in parma ham is something which I have loved my whole life. They’re fine and they look wonderful.
Mix together the sundried tomatoes, garlic and chopped basil. Place the monk fillet (cut in smaller pieces depending on the size). Place the fish in a roasting tin.
To begin with this recipe, we have to first prepare a few components. You can have monkfish wrapped in parma ham using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Monkfish wrapped in parma ham:
- Get Monkfish tail
- Take Packet parma ham
- Make ready Touch salt, not too much because the ham is salty
- Make ready Olive oil
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. Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do. Hold the ham in place by tying the fish parcel firmly with pieces of string - you will 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.
Steps to make Monkfish wrapped in parma ham:
- Prep your fish. With a sharp knife, remove skin and membrane
- Fillet it by cutting down either side of the bone. Top and tail the fillets so you have a sausage :)
- Put parma ham on a plate. Put fish on top on one side. Roll it up
- Wrap in foil or cling film and rest in fridge for at least 30 mins. Place on baking sheet, drizzle with oil and cook in the oven at 200 for about 25-30 mins :)
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. Place the wrapped fish into a vacuum pack pouch then seal with a vacuum sealer machine. Submerge the pouch into the water oven and cook sous vide To arrange the dish, slice the monkfish wrapped in Parma ham into portions and arrange in the centre of each plate. Spoon or dot the red wine jus.
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