Hi, I’m Clara. Today, I’m gonna show you how to prepare monkfish wraped in parma ham with tomato and hummous sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Monkfish wraped in parma ham with tomato and hummous sauce Recipe
Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Monkfish wraped in parma ham with tomato and hummous sauce is something that I’ve loved my whole life.
To get started with this particular 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 broad beens
- Get 60 g samphire
- Make ready 100 ml tomato sauce (i’ve made mine from scratch)
- Take 100 ml white pinot grigio
- Prepare 1 fennel
- Take 10 ml medium peri peri sauce (could be chilli sauce)
- Prepare 50 ml Hummous
- Take Fillet of monkfish or any other white thick fish
- Get Parma ham
- Prepare Lemon juice
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 , 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:
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