Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites. For mine, I will 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, potatoes, capers and Parma ham. If you haven't got any new potatoes, try dicing a large white potato instead. Add the tomatoes and return to the oven to roast the.
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Monkfish wraped in parma ham with tomato and hummous sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Get 75 g broad beens
- Take 60 g samphire
- Prepare 100 ml tomato sauce (i've made mine from scratch)
- Prepare 100 ml white wine pinot grigio
- Take 1 fennel
- Make ready 10 ml medium peri peri sauce (could be chilli sauce)
- Make ready 50 ml Hummous
- Make ready Fillet of monkfish or any other white thick fish
- Prepare Parma ham
- Take 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:
Braised Monkfish Wrapped In Parma Ham. Parma Ham And Spinach Stilton Roulade Served With Minted Fresh Cod Wrapped In Parma Ham, With Roasted Peppers, Garli. Rum cake light or dark rum. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.
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