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Secret Recipe to Serving Appetizing Monkfish in Parma ham with kalamata olive ratatouille

Monkfish in Parma ham with kalamata olive ratatouille is the nomero uno that comes to many people’s mind when it arrives to a delightul meal. Today, we will provide you procedures on preparing a delicious Monkfish in Parma ham with kalamata olive ratatouille.

Monkfish in Parma ham with kalamata olive ratatouille

We hope you got insight from reading it, now let’s go back to monkfish in parma ham with kalamata olive ratatouille recipe. To cook monkfish in parma ham with kalamata olive ratatouille you only need 12 ingredients and 7 steps. Here is how you do that.

First of all, here are the ingridients that you should prepare to cook Monkfish in Parma ham with kalamata olive ratatouille:

  1. Provide 1 of monkfish.
  2. Prepare 4 slices of Parma ham.
  3. Get 2 of courgettes.
  4. You need 1 of yellow pepper.
  5. Prepare 1 of onion.
  6. Take 1 jar of kalamata olives.
  7. Use 1 clove of garlic.
  8. You need 1 of red pepper.
  9. Get 1 can of tinned tomatoes.
  10. Provide 2 sprigs of if rosemary.
  11. Get Dash of balsamic vinegar.
  12. Provide to taste of Salt and pepper.

After readying the ingridients, now we are ready to make our yummy Monkfish in Parma ham with kalamata olive ratatouille:

  1. Preheat the oven into 200c.
  2. Slice the courgettes, peppers, onions, chilli and garlic and place in a roasting tray with the olives.
  3. Chop the rosemary and mix in with the tomatoes and balsamic vinegar. Season with salt and pepper..
  4. Roast in the oven for 20mins.
  5. Meanwhile fillet the monkfish and wrap with Parma ham.
  6. Remove the tray from the oven place the monkfish on top and roast for another 10mins.
  7. Serve the monkfish on top of the ratatouille and enjoy 😊.

If using large tomatoes, cut into quarters. Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes, po. Sous vide Monkfish wrapped in Parma ham is a wonderful way to enjoy this sweet fish, as the saltiness of the ham provides a lovely contrast to the delicate cooking and taste of monkfish fillet. Chris Horridge's recipe shows real flair, incorporating both a bold red wine jus and frothy lemon sabayan for perfect balance. 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.

Recipe : Monkfish in Parma ham with kalamata olive ratatouille

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