Practical Method to Serving Yummy Haddock wrapped in Parma ham with sage and butter
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To cook an extraordinary Haddock wrapped in Parma ham with sage and butter, below are the materials needed:
- Get 2 of haddock (cod/ monkfish) fillets with skin removed.
- Provide 6 slices of Parma ham.
- Take 8-10 leaves of sage.
- Get of Butter.
After readying the components, now you are good to prepare your tasty Haddock wrapped in Parma ham with sage and butter by following the guidances on this section:
- 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..
- 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.
- 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.
Pork loin with sage, wrapped in parma ham and cooked in white wine and chicken stock. Fill the pockets with half of the mascarpone mixture, then wrap the pork with Parma ham. 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.
Recipe : Haddock wrapped in Parma ham with sage and butter
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Simple tips to make Haddock wrapped in Parma ham with sage and butter
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