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The Fast Method to Preparing Delicious Haddock wrapped in Parma ham with sage and butter

Haddock wrapped in Parma ham with sage and butter is the first thing that appears to most people’s mind when it comes to a perfect dish. Today, we will tell you procedures on serving a delicious Haddock wrapped in Parma ham with sage and butter.

Haddock wrapped in Parma ham with sage and butter

We hope you got benefit from reading it, now let’s go back to haddock wrapped in parma ham with sage and butter recipe. You can cook haddock wrapped in parma ham with sage and butter using 4 ingredients and 3 steps. Here is how you cook it.

Firstly, below are the ingridients that you should prepare to serve Haddock wrapped in Parma ham with sage and butter:

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

After preparing the ingridients, now we are set to make our delightful Haddock wrapped in Parma ham with sage and butter:

  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.

Cod fillets wrapped in parma ham with a confit of tomatoes. Place the fish fillet on top of the parma ham, brush the fish with green pesto (be generous) and wrap it in the parma ham. 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.

Recipe : Haddock wrapped in Parma ham with sage and butter

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