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1 Spanish Tapas - Fish fillet, Romanesco tomato sauce and Jamon parsley crumb on sourdough

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Spanish Tapas - Fish fillet, Romanesco tomato sauce and Jamon parsley crumb on sourdough

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Ingredients

12 portion(s)

Jamon Parsley Crumb

  • 40 g bread
  • 2 tbsp parsley, leaves only
  • 1 shallot, peeled and halved
  • 60 g jamon or prosciutto, diced, good quality
  • salt pepper, to taste

Tomato Fish Sauce

  • 1 clove garlic peeled
  • 2 shallots, peeled and halved
  • 25 g olive oil, extra virgin, good fruity quality
  • 25 g white wine, dry
  • 300 g tomatoes, ripe, diced
  • 2 fillets fish, skinned and boned, herring, mullet or Tommy Ruff
  • salt pepper, to taste

Sourdough Toasts

  • 6-10 slices fresh sourdough bread, cut in sizes to fit fish fillets
  • olive oil, extra virgin, good fruity quality

Fried Fish

  • 12 fillets fish, boned with skin left on, herring, mullet or Tommy Ruff
  • olive oil for frying
  • salt pepper, to taste
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Recipe's preparation

    Jamon Parsley Crumb

  1. Add bread and parsley leaves to TM bowl, chop 5 seconds Sp 8.

  2. Add diced jamon (or prosciutto) salt and pepper to TM bowl. Set lid to closed position and press Turbo button a few times to chop. 

  3. Scrape into small bowl and set aside. Cover with cling film until ready to asemble/serve. Proceed to next step without washing bowl.

    4. Tomato Fish Sauce

  4. With blades spinning Sp 7, drop garlic clove into TM bowl to chop. Add shallots and chop a few seconds Sp 6. Scrape down sides and add olive oil. Cook 2 minutes 100C Sp 1 with MC off.

  5. Add white wine and cook 3 minutes 100C Sp 2 with MC off.

  6. Add tomatoes and cook 5 minutes 100C Sp1 MC off.

  7. Add skinned fish fillet and cook 1 minute 100C Sp 1. Turn dial slowly up to Sp 8 and blend 30 seconds. Season to taste with salt and pepper. 

  8. Scrape into small bowl and set aside. Cover with cling film until ready to asemble/serve.

    9. Sourdough Toasts

  9. Lightly grill or toast slices of sourdough and brush with olive oil.

    10. Fried Fish

  10. Season the skin of the fish fillets. Heat a frying pan with olive oil on medium heat, gently fry skin side down until just cooked (do not turn over).

    Remove to paper towel lined plate and repeat with remaining fillets if needing to cook in more than one batch.

    11. Assembly

  11. Spread Tomato Fish Sauce on Sourdough Toast.

  12. Add a Fish Fillet skin side up and top with some Jamon Parsley Crumb.

  13. Reheat in a hot oven for a few minutes and serve warm with additional bowls of extra crumb/sauce available.

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Tip

Depending upon the size you choose this can be a finger food with drinks or plated with a salad as a light main meal.

Sauce and Crumb can be prepared the day before and dish assembled up to 2 hours before required to serve.

Rocket, fresh figs, soft cheese (dollops of goat, castello pieces, ricotta, labne or yogurt balls all work well), drizzle with olive oil and pomegranate molasses.

Converted from Chef Gwanael Le Chenadec cooking class recipe March 2013

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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