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Good Idea to Preparing Perfect Monkfish wraped in parma ham with tomato and hummous sauce

Wishing to dine Monkfish wraped in parma ham with tomato and hummous sauce a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with clear procedures on cooking a Monkfish wraped in parma ham with tomato and hummous sauce like a famous chef made.

Monkfish wraped in parma ham with tomato and hummous sauce

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. You can have monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you do it.

To prepare an unforgettable Monkfish wraped in parma ham with tomato and hummous sauce, here are the materials needed:

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

After preparing the ingridients, next you are ready to cook your appetizing Monkfish wraped in parma ham with tomato and hummous sauce by following the instructions on this section:

  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:.

Wrap the monkfish in the prosciutto and season with freshly ground black pepper. 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. Andy Waters makes an easy tomato, courgette and pepper sauce, which the fish is then baked in before serving. A meaty fish like monkfish demands a bold sauce, and in this monkfish recipe by Shaun Hill, that demand is met by a fragrant tomato, ginger and garlic sauce, infused with a nice selection of herbs.

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

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