Friday, 16 December 2011

Cod with orange, ham and chestnut crust. Gastronomy with Spanish Jamon de Teruel (Ham from Teruel P.D.O).


4 fillet(s) (medium) fish, Cod, Raw  
1 cup of chestnuts
4 slices of ham from Teruel P.D.O 
1 medium orange, finely grated (its juice & peel)  
1 teaspoon herb seasoning blend 
1 tablespoons of fresh parsley  
2 cloves of garlic
1 big onion
2 tablespoons white wine
2 tablespoons Olive oil
Black Pepper and salt to taste


Preheat oven to 380°F (180ºC)

Saute cloves to garlic and onion finely cut with olive oil , then whisk in the white wine and the cognac stirring for several minutes. Add seasonings to taste. Simmer for 20 minutes.

Simmer the chestnuts with salt for 15 to 25 minutes.

Put the garlic and onion into a bowl and add the parsley, the herb seasoning blend, the orange peel and its juice. Stir and season with salt, pepper and olive oil.

Spray a baking tray with olive oil and arrange the cod fillets on top. Then share the orange mixture between the cod, pressing it over the surface of each fillet, add the chestnuts and the Serrano ham. Transfer to the oven and bake for 15-20 minutes.

Serve the fish with the slice ham from Teruel (P.D.O) and chestnuts.

Our Ham

Jamón de Teruel’ is the registered trade mark used by the Regulatory Council of Ham from Teruel, the oldest Spanish cured ham P.D.O. by the EU

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