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

Hello everybody, hope you’re having an incredible day today. 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Monkfish tail, packet parma ham, touch salt, not too much because the ham is salty, olive oil. With a sharp knife, remove skin and membrane. Fillet it by cutting down either side of the bone.

Monkfish wraped in parma ham with tomato and hummous sauce is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my entire life. They’re fine and they look fantastic.

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 cook it.

The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:
  1. Prepare 75 g broad beens
  2. Take 60 g samphire
  3. Get 100 ml tomato sauce (i've made mine from scratch)
  4. Take 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. Take Fillet of monkfish or any other white thick fish
  9. Take Parma ham
  10. Prepare Lemon juice

Season the monkfish with a little salt and pepper and then sprinkle all over with the chopped sage. Place the fish along one end of the ham slices and then roll it. For the monkfish: rinse fish and pat dry. Rinse lemon in hot water, grate zest and squeeze juice.

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:

Halve proscuitto slices and cut fish into serving pieces. Lay ham on the flat surface and sprinkle with tomato mixture. Place fish on top and wrap. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.

So that’s going to wrap it up for this special food monkfish wraped in parma ham with tomato and hummous sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!