Monkfish wrapped in parma ham
Monkfish wrapped in parma ham

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, monkfish wrapped in parma ham. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. Parma ham adds flavour and a crispy texture to this meaty fish.

Monkfish wrapped in parma ham is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Monkfish wrapped in parma ham is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook monkfish wrapped in parma ham using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Monkfish wrapped in parma ham:
  1. Prepare Monkfish tail
  2. Take Packet parma ham
  3. Take Touch salt, not too much because the ham is salty
  4. Take Olive oil

Spread over the top of the monkfish fillets, then wrap in slices of Parma ham. Slice the monkfish and serve with salad leaves dressed with olive oil and white wine vinegar. Sous vide Monkfish wrapped in Parma ham is a wonderful way to enjoy this sweet fish, as the saltiness of the ham provides a lovely contrast to the delicate cooking and taste of monkfish fillet. Chris Horridge's recipe shows real flair, incorporating both a bold red wine jus and frothy lemon sabayan for perfect balance.

Instructions to make Monkfish wrapped in parma ham:
  1. Prep your fish. With a sharp knife, remove skin and membrane
  2. Fillet it by cutting down either side of the bone. Top and tail the fillets so you have a sausage :)
  3. Put parma ham on a plate. Put fish on top on one side. Roll it up
  4. Wrap in foil or cling film and rest in fridge for at least 30 mins. Place on baking sheet, drizzle with oil and cook in the oven at 200 for about 25-30 mins :)

Salt and freshly ground black pepper. Cut monkfish into bitesize pieces and brush with the rosemary oil. Wrap each fish piece in half a slice of Parma ham. Put in a gratin dish (I used a shepherds pie dish) and put in the oven. Put tomatoes on a baking tray together with the bay leaves.

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