Monkfish wrapped in Parma ham (Gaia special). 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. Monkfish has a meaty texture but delicate flavour that makes it perfect for wrapping in wafer-thin Parma ham and roasting for a special fish dish.
Rub the surface with the rest of the butter mixture and refrigerate until ready to cook. Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes. MonkFish wrapped in parma Ham, served with mint & pea puree & tomato salsa Mr.chef. You can cook Monkfish wrapped in Parma ham (Gaia special) using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Monkfish wrapped in Parma ham (Gaia special)
- It’s 1 of Monk fillet.
- It’s Slice of butter.
- It’s of Chives.
- You need of Lemon zest.
- It’s of Your choice of vegetables (added tomatoes and bell pepper for this one).
My husband made this for valentines day dinner, and he is normally terrified of cooking, so it must be easy to cook. He could only get monkfish tail which was much cheaper, and still tasted. Where's the full recipe – why can I only see the ingredients? Accompaniments: Minted pea and broad bean purée.
Monkfish wrapped in Parma ham (Gaia special) step by step
- Set the oven for 200 degrees before you start 👍.
- Place the monk fillet (cut in smaller pieces depending on the size) on to parma ham and put a slice of butter and chopped chives on top..
- Gently wrap the parma around the fish. I just used 1 slice of ham each but use two if your fillet it bigger.
- Place some butter on the pan and briefly cook the wrapped monkfish for about 3 minutes.
- Place the vegetables and the monkfish on the tray and put it in the over for 20 min.
- Sit back for 20min and it’s done!.
- This was inspired by Gaia’s recipe with Haddock. Check it out!.
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard. Wrap the monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin. Also, both the ham and bread have high.
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