Pan Fried Mackerel with Iberian Chorizo
recipe for Pan Fried Mackerel with Iberian Chorizo has
been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Iberico bellota chorizo is the king of all cured Spanish
sausages, however in the main, it should be savoured
on its own but have you ever wondered what a few fried
slices would taste like? Delicious! A good pairing is
with mackerel fillets, a kind of variation on Iberian
surf and turf. The flavours work great together and
make a light dish or starter with a difference. The
nutty iberico infused olive oil is simply divine to
pour over the mackerel fillets which sit a bed of spinach.
for Pan Fried Mackerel with Iberian Chorizo
2 Small fresh mackerel, filleted
6 - 8 slices of Iberico de bellota
2 dozen baby spinach leaves
Lemon and parsley to garnish
to make Pan Fried Mackerel with Iberian Chorizo
the mackerel fillets then pat dry with a paper towel.
approximately 2 heaped tablespoons of plain flour
onto a plate and season with the salt and pepper.
the mackerel fillets in the flour mixture.
heat some olive oil in a frying pan, add the mackerel
fillets (if they are small they should only take 2
minutes each side) and fry for 2 - 3 minutes each
the spinach leaves on a plate and place the fillets
the chorizo slices to the pan and flash fry for 30
seconds turning continuously.
the chorizo slices next to the mackerel and drizzle
the now infused Iberian olive oil over the fish and
with lemon and broad leaf parsley.
with permission of Orce