Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Monkfish wraped in parma ham with tomato and hummous sauce.. Monkfish with Parma Ham and Pesto Great to look at and even better to eat, these Parma-ham wrapped monkfish parcels look way more labour-intensive than they are - perfect if you want to impress! Serve with some simply-dressed salad leaves and a wedge or two of fresh lemon.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Monkfish wraped in parma ham with tomato and hummous sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. 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 that.
The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
- Get 75 g broad beens
- Prepare 60 g samphire
- Prepare 100 ml tomato sauce (i've made mine from scratch)
- Get 100 ml white wine pinot grigio
- Get 1 fennel
- Prepare 10 ml medium peri peri sauce (could be chilli sauce)
- Make ready 50 ml Hummous
- Prepare Fillet of monkfish or any other white thick fish
- Make ready Parma ham
- Make ready Lemon juice
Scatter the fried garlic over the fish and serve immediately. A meaty fish like monkfish demands a bold sauce, and in this monkfish recipe by Shaun Hill, that demand is met by a fragrant tomato, ginger and garlic sauce, infused with a nice selection of herbs. This is a simple seafood recipe to prepare that would be great with slices of garlic bread. Mix together the sundried tomatoes, garlic and chopped basil.
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:
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. Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles. Gigot of monkfish with tomato and pepper sauce. Monkfish with chorizo crust and spiced beans. Monkfish scampi in beer batter with wild garlic mayonnaise.
So that’s going to wrap it up for this special food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
