Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, monkfish wrapped in parma ham (gaia special). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side. The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. 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. Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the middle of the fish to cover the topping.
Monkfish wrapped in Parma ham (Gaia special) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Monkfish wrapped in Parma ham (Gaia special) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have monkfish wrapped in parma ham (gaia special) using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Monkfish wrapped in Parma ham
(Gaia special):
- Make ready 1 Monk fillet
- Take Slice butter
- Get Chives
- Prepare Lemon zest
- Make ready Your choice of vegetables (added tomatoes and bell pepper for this one)
My husband made this for valentines day dinner, and he is normally terrified of cooking, so it must be easy to cook. He could only get monkfish tail which was much cheaper, and still tasted. Where's the full recipe - why can I only see the ingredients? Accompaniments: Minted pea and broad bean purée.
Instructions to make Monkfish wrapped in Parma ham
(Gaia special):
- Set the oven for 200 degrees before you start 👍
- Place the monk fillet (cut in smaller pieces depending on the size) on to parma ham and put a slice of butter and chopped chives on top.
- Gently wrap the parma around the fish. I just used 1 slice of ham each but use two if your fillet it bigger
- Place some butter on the pan and briefly cook the wrapped monkfish for about 3 minutes
- Place the vegetables and the monkfish on the tray and put it in the over for 20 min
- Sit back for 20min and it’s done!
- This was inspired by Gaia’s recipe with Haddock. Check it out!
Where's the full recipe - why can I only see the ingredients? Accompaniments: Minted pea and broad bean purée. Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard. 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.
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