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Pan Fried Mackerel with Iberian Chorizo

This recipe for Pan Fried Mackerel with Iberian Chorizo has been reproduced courtesy of Orce Serrano Hams -

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

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.

Ingredients for Pan Fried Mackerel with Iberian Chorizo

2 Small fresh mackerel, filleted
6 - 8 slices of Iberico de bellota chorizo
2 dozen baby spinach leaves
Plain flour
Cracked pepper
Lemon and parsley to garnish
Olive oil

How to make Pan Fried Mackerel with Iberian Chorizo

  • Rinse the mackerel fillets then pat dry with a paper towel.
  • Sprinkle approximately 2 heaped tablespoons of plain flour onto a plate and season with the salt and pepper.
  • Dust the mackerel fillets in the flour mixture.
  • Meanwhile 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 side.
  • Arrange the spinach leaves on a plate and place the fillets on top.
  • Add the chorizo slices to the pan and flash fry for 30 seconds turning continuously.
  • Serve the chorizo slices next to the mackerel and drizzle the now infused Iberian olive oil over the fish and spinach.
  • Garnish with lemon and broad leaf parsley.

Serves 2

Pan Fried Mackerel with Iberian Chorizo

Orce Serrano Hams

Published with permission of Orce Serrano Hams