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We hope you got insight from reading it, now let’s go back to haddock wrapped in parma ham with sage and butter recipe. To make haddock wrapped in parma ham with sage and butter you need 4 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Haddock wrapped in Parma ham with sage and butter:
- Get 2 haddock (cod/ monkfish) fillets with skin removed
- Get 6 slices Parma ham
- Get 8-10 leaves sage
- You need Butter
Instructions to make Haddock wrapped in Parma ham with sage and butter:
- 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
Add the potatoes and rosemary and cook until. Pack the ham-wrapped cheese into the slices you made in the aubergine. Space as evenly as you can across the slices. Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce. Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto.
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