Monkfish wraped in parma ham with tomato and hummous sauce
Monkfish wraped in parma ham with tomato and hummous sauce

Hey everyone, hope you are having an incredible day today. 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 food recipes. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Monkfish wraped in parma ham with tomato and hummous sauce.. Tip a good dollop - about one tablespoon - of pesto on to a saucer, then use the back of a spoon to spread a light layer of pesto over the top of each monkfish fillet (sounds like a faff, but tipping the pesto on to a saucer first will stop you accidentally putting the spoon back into the pesto jar after it has touched the raw fish). Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do.

Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Monkfish wraped in parma ham with tomato and hummous sauce is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
  1. Make ready 75 g broad beens
  2. Get 60 g samphire
  3. Make ready 100 ml tomato sauce (i've made mine from scratch)
  4. Make ready 100 ml white wine pinot grigio
  5. Make ready 1 fennel
  6. Take 10 ml medium peri peri sauce (could be chilli sauce)
  7. Take 50 ml Hummous
  8. Get Fillet of monkfish or any other white thick fish
  9. Take Parma ham
  10. Get Lemon juice

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. 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. Wrap the monkfish in the prosciutto and season with freshly ground black pepper.

Steps to make Monkfish wraped in parma ham with tomato and hummous sauce:
  1. 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
  2. Blanch samphire throwing into boiling and unsalted water for about 1 min. Blanch broad beans after for 30 sec.
  3. 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.
  4. To make hummous sauce tin it down with cold water and add touch of lemon juice
  5. Wrap up fillet of fish with parma ham.
  6. 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
  7. 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
  8. Start plating up. Thats my idea:

Transfer to a small roasting tin and roast in the oven. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika. Monkfish tails work particularly well in this simple bake, as the meaty flesh holds together well during cooking. If not available, both gurnard and sea bass would be good substitutes.

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