Pollack Fillet in Serano Ham with Ebly and Cucumber Salad

5 from 6 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 140 kcal


  • 1 Cucumber
  • 1 bunch Dill
  • 150 g Sour cream
  • 200 g Pollack fillet
  • 3 slices Serano ham
  • Olive oil
  • Sea salt from the mill
  • Ground white 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.


Serving: 100gCalories: 140kcalCarbohydrates: 1.9gProtein: 13.2gFat: 8.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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