Sole with serrano ham Lenguado con jamón de Teruel

 SOLE WITH TERUEL HAM  

  

Ingredients for 4 people: 

- 4 sole (300 g. approx.)

- 2 slices of serrano ham from Teruel.

- 2 lemons.

- 1 sprig of parsley.

- Virgin olive oil from Lower Aragón.

- Salt.

 

Preparation:


To remove the skin from the soles make a small incision in the tail and tear the skin away from the fish, pulling it out from the incision in the tail to the head.

Once you've removed the skin, make various cuts lengthways in the surface of the soles. 

Cut a lemon in half. Cut one of the halves into slices and squeeze the other half with a juicer so that you have lemon juice to pour over the soles.

Before adding the squeezed lemon juice, smear the soles both sides with olive oil from Lower Aragón and places them in an oven dish, then pour the lemon juice on top.

Cut the serrano ham from Teruel into thin strips and insert the strips into the lengthways cuts that we have made in the soles. 

Put the oven dish into the oven and leave it to cook for 15 minutes at a medium temperature.

To serve, you can decorate the soles with the slices of lemon and sprinkle finely chopped parsley on top.

Seasoning should be left to the taste of the person who's going to eat it, seeing as the ham already gives this dish enough flavour for seasoning not to be essential. 

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Teruel      España
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