Recipe of Any-night-of-the-week 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. You can have 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 cook Monkfish wraped in parma ham with tomato and hummous sauce:

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

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:.

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. Add the tomatoes and basil leaves to the pan and stir well. For the spinach, heat the oil in a separate pan and add the spinach for two minutes, stirring until wilted down. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.

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