John Myers
Pollack Fillet in Serano Ham with Ebly and Cucumber Salad
The perfect pollack fillet in serano ham with ebly and cucumber salad recipe with a picture and simple step-by-step instructions.
- 1 Cucumber
- 1 bunch Dill
- 150 g Sour cream
- 200 g Pollack fillet
- 3 Discs Serano ham
- Olive oil
- Sea salt from the mill
- White milled pepper
- Sugar
- 65 g Ebly
- First prepare the cucumber salad. Wash, peel and thinly slice cucumbers (kitchen grater). Place the cucumber slices in a bowl and sprinkle with salt and a pinch of sugar so that they draw water. Let stand for about 45 minutes and drain the cucumbers. Mix the sour cream with the cucumber in a bowl and add a dash of water. Season with salt and pepper and add freshly chopped dill. Let it steep for about 2 hours.
- Rinse the fish, pat dry and add salt and pepper. Be sparing with the salt, the Serno ham also has salt. Cut the fillet into 3 even parts and wrap each one in a slice of Serano ham. Fry in a pan with olive oil until the ham is a little cross. 3-5 minutes on both sides. Finally add a piece of butter.
- Meanwhile, cook the Ebly in salted water according to the instructions on the packet. Serve on the plate.
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