Monkfish wraped in parma ham with tomato and hummous sauce. If you haven't got any new potatoes, try dicing a large white potato instead. Create a sauce for burgers using sour cream and Courgette and Parma Ham wrapped Monkfish with SunBlush®. Slide the Parma ham-wrapped monkfish off the greaseproof paper onto an oiled baking tray (with sides as liquid will escape during cooking and Garnish with drizzled balsamic vinegar over the fish and scattered rocket over the whole plate.

Monkfish wraped in parma ham with tomato and hummous sauce This dish looks spectacular served whole, and the cooking juices will provide all the sauce you'll. Toss the asparagus in the remaining oil and place around the monkfish. This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side.

Hey everyone, it's Louise, 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. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

If you haven't got any new potatoes, try dicing a large white potato instead. Create a sauce for burgers using sour cream and Courgette and Parma Ham wrapped Monkfish with SunBlush®. Slide the Parma ham-wrapped monkfish off the greaseproof paper onto an oiled baking tray (with sides as liquid will escape during cooking and Garnish with drizzled balsamic vinegar over the fish and scattered rocket over the whole plate.

Monkfish wraped in parma ham with tomato and hummous sauce is one of the most well liked of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Monkfish wraped in parma ham with tomato and hummous sauce is something which I've loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must 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:

{Take 75 g of broad beens.
{Prepare 60 g of samphire.
{Prepare 100 ml of tomato sauce (i've made mine from scratch).
{Make ready 100 ml of white wine pinot grigio.
{Take 1 of fennel.
{Make ready 10 ml of medium peri peri sauce (could be chilli sauce).
{Take 50 ml of Hummous.
{Take of Fillet of monkfish or any other white thick fish.
{Take of Parma ham.
{Get of Lemon juice.

The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. 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.

Instructions 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:.

Sous Vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles. Heat the jus until boiling then allow to reduce until the mixture reaches a consistency of a thin sauce. To arrange the dish, slice the monkfish wrapped in Parma ham into portions and arrange in the centre. For the sauce, heat the oil in a heavy-bottomed frying pan and fry the spring onion and garlic for one minute. Add the tomatoes and basil leaves to the pan and stir well.

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