Pollack fillet with Parma ham on mustard gherkins

Name: Pollack fillet with Parma ham on mustard gherkins
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Saithe fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; 3 TABLESPOONS Sunflower oil; 2 Cucumbers; 2 Onions; 2 TABLESPOONS Sugar; 4 TABLESPOONS Balsamic vinegar; 300 g Whipped cream; 2 TEASPOONS coarse mustard; 1 TABLESPOON Cornstarch; 7-10 Tbsp coarse pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Saithe fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
3 TABLESPOONS Sunflower oil
2 Cucumbers
2 Onions
2 TABLESPOONS Sugar
4 TABLESPOONS Balsamic vinegar
300 g Whipped cream
2 TEASPOONS coarse mustard
1 TABLESPOON Cornstarch
7-10 Tbsp coarse pepper

Directions

1
Wash the fish, dab dry and cut into 8 equal slices, season with salt and pepper. Wrap fish fillets in ham. Heat 2 tablespoons of oil in a large frying pan. Fry the fish fillets for 5-6 minutes while turning.
2
Cucumbers wash, so peel, that always a piece of peel remains, remove the core, cut cucumber into sticks. Onions peel and chop finely. Heat 1 tablespoon of oil in a wide saucepan. Sauté onions, add cucumber and steam for about 2 minutes, dust with sugar and let caramelize.
3
Deglaze with vinegar and cream and simmer for 2-3 minutes, season with coarse mustard, salt and pepper. Stir starch and 2 tablespoons of water until smooth, thicken vegetables with it.
4
Arrange fish and vegetables on plates, add remaining vegetables. Sprinkle with coarse pepper.