perfect easy spring/summer dish to serve up to friends & family to impress :)
The monfish
step 1, preheat oven gas mark 6
step 2, clean monfish and season with black pepper & little amount of salt(not to much as the parma is salty)
step 3, rap the parma ham around the seasoned monfish and place on a oven try.
The puree
step 1, heat up medium pot with a little olive oil & butter and cook your onion & garlic untill softened.
step 2, add your frozen pea's and stir around until warmed through
step3, add the butter, cream & mint and cook for 2 minutes until the butter is melted
step4, take of heat and mix with a hand blender until smooth.if u don't have a blender just use a fork or potato masher.
The salsa
step 1, add the tomatos, mint, vinagr & olive oil to a bowl and mix around.
Cooking monkish
place prepped monfish into oven and cook for 5-6 minutes until fish is springing to touch.
Plating up:
Spoon pea puree in center of plate generously
add monfish to center
drizzle tomato & mint salsa around around plate & garnish with a sprig of mint....enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 | ||
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Calories: 618 | ||
Calories from Fat: 490 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.4g | 73 % | |
Saturated Fat 22.3g | 112 % | |
Monounsaturated Fat 25.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 87.2mg | 27 % | |
Sodium 266.9mg | 9 % | |
Potassium 500.3mg | 13 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 16.7g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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