Parma Ham wrapped

Parma Ham wrapped,  Summer fish by Aldo Zilli
  • 1

    Cook the potatoes in a pan of salted, boiling water until tender, drain, add the butter and roughly crush with a fork.

  • 2

    Add the broad beans and crush with a fork, mix in the chives and olive oil. Season.

  • 3

    Pan fry the salmon in a little olive oil for 2 minutes each side before placing in a 190°C oven for 10-12 minutes.

  • 4

    Pan fry the Monkfish in a little olive oil for 4 minutes turning each side every one minute until brown before placing in a 190°C oven for 12-15 minutes.

  • 5

    Meanwhile in the same pan over a high heat add the fish stock, wine and saffron and cook for 2 minutes, add the leeks and cook for 8 minutes,

  • 6

    add the butter, lemon juice and seasoning.

  • 7

    Lay two of the parma ham slices on a board slightly overlapping, place the salmon in the middle and sprinkle with lemon juice and olive oil, wrap the parma ham over

  • 8

    Repeat with the other fish. Cut each fish at a diagonal and serve upright on plate with the broad bean and new potatoes and saffron sauce.

  • It’s ready!

The perfect



Discover it BOURGOGNE

Served with a White Bourgogne.

Tasting tip

Discover the aromas of BOURGOGNE

  • Serves4 people
  • Preparation time15 min


8 thin slices parma ham
4 x 175g salmon fillets/4x 180g Monkfish
Juice one lemon
2 tablespoons extra virgin olive oil
Saffron Sauce
2 pinches of saffron
100ml white wine
300 ml fish stock
50g butter
salt and freshly ground black pepper
200g leeks, cut into 10cm lengths
1 teaspoon lemon juice
Broad Bean & Potatoes
250g new potatoes
Black pepper
50g butter
200g shelled broad beans, blanched
1 tablespoon chopped chives
1 tablespoon extra virgin olive oil