Recipe of Super Quick Homemade Monkfish wraped in parma ham with tomato and hummous sauce - Free Download

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We hope you got benefit from reading it, now let's go back to monkfish wraped in parma ham with tomato and hummous sauce recipe. To make monkfish wraped in parma ham with tomato and hummous sauce you only need 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Monkfish wraped in parma ham with tomato and hummous sauce:

1. Use 75 g of broad beens.
2. Provide 60 g of samphire.
3. Use 100 ml of tomato sauce (i've made mine from scratch).
4. Provide 100 ml of white wine pinot grigio.
5. Get 1 of fennel.
6. Take 10 ml of medium peri peri sauce (could be chilli sauce).
7. You need 50 ml of Hummous.
8. Prepare of Fillet of monkfish or any other white thick fish.
9. You need of Parma ham.
10. Provide of Lemon 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:.

Sous vide cooked monkfish wrapped in Parma ham gives the perfect results every time in this Cod fillet is coupled deliciously with crushed Jersey Royals and chive butter sauce in this cod recipe. Monkfish roasted with Parma Ham and Sun-Dried Tomatoes tastes delicious and looks sensational. For the monkfish, blanch and refresh the spinach, then wrap the monkfish in the spinach, then the Parma ham and then the caul fat. For the sauce vierge, sweat off the shallots, deglace with white wine, reduce by three quarters then add in the herbs, oil, lemon juice and tomato concasse. Lay out the halved Parma ham slices.

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