Turbot with crunchy iberian ham

In today’s recipe, we are going to use sliced ​​Iberian cebo ham.

By clicking here, you can purchase Iberian cebo ham directly from our online store.

Turbot with crunchy iberian ham

Ingredients:

• 1 turbot fillet
• 200 grams of thinly sliced ​​Iberian cebo ham
• 1 kg of pumpkin
• 1 dl of liquid cream
• 3 dl of olive oil
• Chopped leek

Elaboration:

To start, peel the pumpkin, remove the seeds, and cut it into chunks. Next, place the pumpkin in a pot of boiling water and cook until tender. Remove the pumpkin and reserve the water in case it thickens.

We add liquid cream to the pumpkin pieces and blend it and add salt. If it is too thick, we can add the cooking water. We reserve the sauce.

In a frying pan, heat the oil and, when it’s boiling, add the thin slices of Iberian ham. When they’re crispy, remove them onto absorbent paper.

In this same pan, once almost all the oil has been removed, we can brown the turbot.

When it is golden brown, we put it in the oven, making sure it is not overcooked.

We’ll present the dish with a base of pumpkin sauce, the turbot, and top it with crispy Iberian ham. For garnish, we can add a little chopped leek.

We can serve it as a main dish accompanied by a salad.

Enjoy!