Simple Way to Prepare Anthony Bourdain Monkfish wraped in parma ham with tomato and hummous sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, monkfish wraped in parma ham with tomato and hummous sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Monkfish wraped in parma ham with tomato and hummous sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Monkfish wraped in parma ham with tomato and hummous sauce is something which I have loved my whole life. They are fine and they look wonderful.

Shrimp and Monkfish Skillet with Spicy Tomato Sauce. How to Cook Monkfish With Potatoes and parma ham Create a sauce for burgers using sour cream and Courgette and Parma Ham wrapped Monkfish with SunBlush®. Slide the Parma ham-wrapped monkfish off the greaseproof paper onto an oiled baking tray (with sides as liquid will escape during cooking and Garnish with drizzled balsamic vinegar over the fish and scattered rocket over the whole plate.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook monkfish wraped in parma ham with tomato and hummous sauce using 10 ingredients and 8 steps. Here is how you cook that.

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

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

This dish looks spectacular served whole, and the cooking juices will provide all the sauce you'll. This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side. The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a.

Instructions 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:

The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. Transfer the fish to a large, warmed platter. Spoon the sauce onto plates and set the fish on top. We are so pleased you enjoyed the food so much, we seem to be gaining quite a good reputation for our fresh fish dishes.

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