Recipe
for :
This
recipe for Summer Fish Medley has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
The key to this super simple dish is the lovely light
and fresh herb dressing. This is a wonderful dish for
summer lunch when served with boiled new potatoes and
a green salad.
Ingredients
for Summer Fish Medley
1 large salmon fillet
1 large swordfish steak
Extra virgin olive oil
Juice and zest of 1 lemon
Good handful fresh parsley
Small sprig fresh mint
Small sprig fresh thyme
Small jar preserved capers
How
to make Summer Fish Medley
-
Prepare the dressing: chop the parsley, mint and thyme
and place in a bowl.
- Add
the drained capers (about 2 tablespoons is enough)
then add the juice and zest of the lemon.
- Add
about 100ml extra virgin olive oil and mix everything
together, season with salt and pepper and mix again.
- Leave
in the fridge for about 20 minutes to infuse the flavours.
- Cut
each piece of fish into three chunky strips.
- Heat
a little olive oil in a frying pan and fry the fish
for about 15 - 20 minutes over a medium heat until
cooked through but still moist.
- Serve
with the herby dressing drizzled over generously.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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