Recipe of Perfect Monkfish wraped in parma ham with tomato and hummous sauce

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Monkfish wraped in parma ham with tomato and hummous sauce

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We hope you got insight from reading it, now let’s go back to monkfish wraped in parma ham with tomato and hummous sauce recipe. You can have monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you do that.

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

  1. Take 75 g of broad beens.
  2. Take 60 g of samphire.
  3. Use 100 ml of tomato sauce (i've made mine from scratch).
  4. Use 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. Prepare 50 ml of Hummous.
  8. Use of Fillet of monkfish or any other white thick fish.
  9. Take 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:.

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