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If you haven't got any new potatoes, try dicing a large white potato instead. Add the tomatoes and return to the oven to roast the. Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes, potatoes, capers and Parma ham.

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

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

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. Cook's tips: *Don't season the fish with salt before cooking Monkfish and prawn kebabs with tomato salsa.

Monkfish wraped in parma ham with tomato and hummous sauce start cooking:

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:

Chicken breasts wrapped in Parma ham. Braised Monkfish Wrapped In Parma Ham. Parma Ham And Spinach Stilton Roulade Served With Minted Fresh Cod Wrapped In Parma Ham, With Roasted Peppers, Garli. Rum cake light or dark rum. Spoon the sauce onto plates and set the fish on top.

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