Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes. 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. 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 wraped in parma ham with tomato and hummous sauce is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Monkfish wraped in parma ham with tomato and hummous sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Make ready 75 g broad beens
- Prepare 60 g samphire
- Take 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)
- Prepare 50 ml Hummous
- Make ready Fillet of monkfish or any other white thick fish
- Get Parma ham
- Take Lemon juice
Add the tomatoes and return to the oven to roast the. Cook's tips: *Don't season the fish with salt before cooking Monkfish and prawn kebabs with tomato salsa. Chicken breasts wrapped in Parma ham. Substituted freshly caught sea robin filet for monkfish.
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:
Chicken breasts wrapped in Parma ham. Substituted freshly caught sea robin filet for monkfish. 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. Sous vide cooked monkfish wrapped in Parma ham gives the perfect results every time in this Cod fillet is coupled deliciously with crushed Jersey Royals and chive butter sauce in this cod recipe. Monkfish roasted with Parma Ham and Sun-Dried Tomatoes tastes delicious and looks sensational.
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