Recipe: Delicious Haddock wrapped in Parma ham with sage and butter

Haddock wrapped in Parma ham with sage and butter. Meanwhile, place a sage leaf on top of each scallop and wrap half a slice of Parma ham around each one. Heat the butter in a frying pan and add the scallops, cooking them for about two minutes on each side. Add the Marsala, four tablespoons of hot water and a pinch of stock powder.

Spread the cream cheese over each fillet. Parma ham, or prosciutto di Parma, refers to cured ham produced specifically in the Parma region of Italy. by Cornelius Gallagher. We were inspired by a…» Would I do the haddock first and then just wrap it in parma ham, or would I wrap in parma ham first and then cook it? You can have Haddock wrapped in Parma ham with sage and butter using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Haddock wrapped in Parma ham with sage and butter

1. You need 2 of haddock (cod/ monkfish) fillets with skin removed.
2. Prepare 6 slices of Parma ham.
3. Prepare 8-10 leaves of sage.
4. Prepare of Butter.

Fill the pockets with half of the mascarpone mixture, then wrap the pork with Parma ham. Chicken Burgers In Parma Ham, Chicken Wrapped With Parma Ham, Braised Monkfish Wrapped In Parma Ham simple chicken stuffed with cheese wrapped in parma ham recipe from GroupRecipes.com. chicken spruced up. Parma ham adds flavour and a crispy texture to this meaty fish. Use most of this butter mixture to sandwich together the two pieces of fish.

Haddock wrapped in Parma ham with sage and butter step by step

1. Start by preheating the oven on 180 degrees Celsius. Prepare the fillets if they are not already without the skin. Chop the sage very thin..
2. Lay down 2 slices of Parma ham, put the fillets on top, couple of slices of butter and sprinkle the sage on top, close the parcel with the ham adding another slide to the top part so that it’s sealed. Repeat with the second fillet.
3. Heat some butter in a pan that can go in the oven (if you don’t have one start by doing this in a pan and then move the fillets into an oven dish). Let the butter go brownish but not burnt and when done don’t turn the parcels simply add the pan to the oven for 20 min.

Season with salt and freshly ground black pepper. Wrap the fish with rashers of the Parma ham, holding the fillets together firmly as you do. In my opinion, anything wrapped in parma ham is a winner! This will make a great sharing starter if you have a friend coming over for dinner. Season the monkfish with a little salt and pepper and then sprinkle all over with the chopped sage.