The Fast Way to Cooking Perfect Monkfish wrapped in parma ham

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Monkfish wrapped in parma ham

We hope you got benefit from reading it, now let’s go back to monkfish wrapped in parma ham recipe. To make monkfish wrapped in parma ham you need 4 ingredients and 4 steps. Here is how you cook that.

Here are the ingridients that are required to produce a yummy Monkfish wrapped in parma ham:

  1. You need of Monkfish tail.
  2. Use Packet of parma ham.
  3. Get Touch of salt, not too much because the ham is salty.
  4. Provide of Olive oil.

Ready with the ingridients? Below are the procedures on cooking Monkfish wrapped in parma ham:

  1. Prep your fish. With a sharp knife, remove skin and membrane.
  2. Fillet it by cutting down either side of the bone. Top and tail the fillets so you have a sausage :).
  3. Put parma ham on a plate. Put fish on top on one side. Roll it up.
  4. Wrap in foil or cling film and rest in fridge for at least 30 mins. Place on baking sheet, drizzle with oil and cook in the oven at 200 for about 25-30 mins :).

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. Then, place your monkfish fillets at one end, season, and, using the greaseproof paper as an aid to wrap the monkfish firmly in the Parma ham, fold and roll up. Cut monkfish into bitesize pieces and brush with the rosemary oil. Wrap each fish piece in half a slice of Parma ham.

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