Sea bream with olive butter, Serrano ham and fried leek and onion

Name: Sea bream with olive butter, Serrano ham and fried leek and onion
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Federation small spring onions; 1/2 untreated lemon; 1 Branch rosemary; 3 Stem(s) parsley, basil and thyme; 4 ready-to-cook sea bream (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Flour; 4 TABLESPOONS Oil; 2 small cloves of garlic; 75 g Butter; 2 TABLESPOONS green and black pitted olives; 6 discs Serrano ham

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Federation small spring onions
1/2 untreated lemon
1 Branch rosemary
3 Stem(s) parsley, basil and thyme
4 ready-to-cook sea bream (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Flour
4 TABLESPOONS Oil
2 small cloves of garlic
75 g Butter
2 TABLESPOONS green and black pitted olives
6 discs Serrano ham

Directions

1
Wash and clean spring onions. Cut lemon into slices. Wash herbs and shake dry. Put some herbs aside for garnishing. Pluck rosemary needles from the twig. Pluck leaves of the remaining herbs from the stems.
2
Finely chop leaves and needles. Wash dorades inside and out, dab dry. Cut several times from each side with a sharp knife. Season dorades with salt and pepper and turn them in flour.
3
Tap off excess flour well. Heat 3 tablespoons of oil in a frying pan and fry 2 dorades one after the other for 12-15 minutes, turning them over. Add half the lemon slices each after about half the frying time.
4
Take out the sea bream and keep it warm. Heat 1 tablespoon of oil in another pan. Fry the spring onions for 2-3 minutes and season with salt. Peel garlic and halve it if necessary. Melt butter in a small pan.
5
Add olives, garlic and chopped herbs, heat for 1-2 minutes, then remove from heat. Arrange the giltheads, lemon slices and spring onions and sprinkle with olive butter. Garnish with remaining herbs.
6
Serrano ham extra rich.