Turbot with crunchy iberian ham

For this recipe, we will serve, ham of field bait in slices.

Turbot with crunchy iberian ham


  • 1 turbot fillet
  • 200 grams of sliced Iberian cebo ham
  • 1 kg of pumpkin
  • 1 dl of liquid cream
  • 3 dl olive oil
  • Chopped leek

To begin, peel the pumpkin, remove the seeds, and cut it into pieces. Next, immerse the pumpkin in a pot of boiling water, cook until it is soft, remove the pumpkin and reserve the water in case it gets too thick.

Add liquid cream to the pumpkin pieces and mash it and add salt, if it is too thick, we can add the cooking water, reserve the sauce.

Heat the oil in a frying pan and when it is boiling, add the thin slices of Iberian ham. When they are crispy, remove them on absorbent paper.

In the same frying pan, once almost all the oil has been removed, we can brown the turbot.

When it is golden brown, put it in the oven, making sure it is not too done.

Present the dish with a bed of pumpkin sauce, the turbot and add the crispy Iberian ham on top of the turbot. To garnish, we can add some chopped leek.

It can be served as a main dish accompanied by a salad.

Enjoy it!! Bon appétit!

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