Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
40 mins
COOKING TIME
30 mins
PREP TIME
10 mins
SERVES
Serves 4
ingredients
- 4 pieces of Sea bass, Cod or Pollock fillet about 150 - 200g each
- 1 Large knob of butter
- Sea salt and freshly ground black pepper
- 1 Tbls of Olive oil
IN STOCK - The grated zest from 1 small lemon
- 1 jar of Navarrico large butter beans
IN STOCK - 25g of Acorn-fed Iberico ham roughly chopped
IN STOCK - 1 large onion thinly sliced
- 3 large cloves of garlic peeled and thinly sliced
- A pinch of dried chilli flakes
- A handful of parsley leaves chopped
- A handful of fennel tops chopped (or dill)
- Extra virgin olive oil
Method
- Set a large heavy based pan over a medium heat and add a couple of tablespoons of the olive oil. When it’s hot add the ham and sizzle it in the olive oil for a minute or so. Add the sliced garlic and fry until it’s just starting to soften. Add the chilli flakes and scatter in the sliced onions and stir everything together. Cook the onions and garlic gently in the oil, stirring regularly. Don’t let them catch on the base of the pan. If they begin too, you need to adjust the heat. When everything is soft and smelling sweet, add the beans and their cooking water from the jar, stir well, bring them up to a simmer and cook gently for 4 – 5 minutes
- Chop half the parsley and the fennel tops and add these to the beans. Season everything really well with sea salt and black pepper. Keep warm.
- Set a medium sized non-stick pan over a medium–high heat. Season the fish all over with salt and pepper and sprinkle over the lemon zest. Add the oil to the pan and when hot add the fish, skin-side down. Cook for 3–5 minutes, depending on its thickness, then turn the fillets over add the butter and fry for 1–2 minutes, until the flakes separate when pressed lightly with a fork.
- Spoon the beans into bowls and place and piece of fish alongside. Serve at once.
ingredients
- 4 pieces of Sea bass, Cod or Pollock fillet about 150 - 200g each
- 1 Large knob of butter
- Sea salt and freshly ground black pepper
- 1 Tbls of Olive oil
IN STOCK - The grated zest from 1 small lemon
- 1 jar of Navarrico large butter beans
IN STOCK - 25g of Acorn-fed Iberico ham roughly chopped
IN STOCK - 1 large onion thinly sliced
- 3 large cloves of garlic peeled and thinly sliced
- A pinch of dried chilli flakes
- A handful of parsley leaves chopped
- A handful of fennel tops chopped (or dill)
- Extra virgin olive oil
