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Parma ham-wrapped monkfish with tomato and cucumber panzanella and salsa verde


With Michael Van De Elzen

Parma-ham wrapped Monkfish

Time: (minus refridgeration) 15 minites
Serves: 6
Costs: $4.10 per person

Ingredients:

6 Slices Parma ham
6 x 160g fillets of Monkfish
Olive oil for cooking

Method:

Lay Parma ham on a board. Place monkfish on top and roll up like a cigar. Roll in plastic wrap then twist the end to tighten and leave in refrigerator for 1 hour to firm up.

To cook the fish, pre heat oven to 170oC. Heat a little of the oil in an ovenproof frying pan. Add monkfish, spray with olive oil and brown on all sides. Bake for about 10 minutes until cooked.

Salsa Verde

Time: 10 minutes
Serves: 6
Costs  $1.20 per serve
Makes 1 cup

Ingredients:

1/2 cup of Basil leaves, chopped
1/2 cup Italian Parsley
2 tbsp baby capers, drained and chopped
1 clove Garlic
1 Lemon zest and juice
2 tbsp Olive oil

Method:

Place basil, parsley, capers, garlic and lemon zest into a bowl. Add enough olive oil to herbs to make the mixture wet.  Add parmesan, remaining olive oil, avocado oil, and lemon juice to taste. Season with salt and pepper to taste. Store in a jar in refrigerator.

Panzanella

Time: 15 minutes
Serves: 6
Costs: $1.80 per serve

Ingredients:

6 slices day old ciabatta
3 tbsp red wine vinegar
1tbsp soft brown sugar
4tbsp olive oil
Salt and pepper
1 telegraph cucumber
4 vine tomatoes, quartered
2 red onions, sliced

Method:

Tear ciabatta into chunks and place in a bowl. Mix together vinegar, sugar, oil, salt and pepper and sprinkle over ciabatta. Add cucumber and toss.

(TX: 11 November 2011)


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