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Spanish fish with Gazpacho sauce & prosciutto shards

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Line a baking sheet with baking paper and top with prosciutto in one layer. Then cover with more baking paper and another baking sheet. Cook in the oven for about 20-25 mins until the prosciutto is very crisp. Carefully remove and set aside to cool.
  • Whiz up the garlic, tomatoes, vinegar, caster sugar and seasonings in a food processor until well combined.
  • Gradually add about 3 tbsp oil through the feeder tube, continually mixing, to reach sauce consistency. Then add the parsley and mix well.
  • Combine the flour with the paprika and a little salt in a large bowl.
  • Then lightly flour the fish and panfry until golden. Drain on kitchen paper towels.
  • Blanch the beans in lightly salted, boiling water until crisp-tender. Drain well.
  • To serve, spoon some of the dressing in the centre of individual plates. Layer the beans, fish and prosciutto on top, and garnish with the herbs.

Ingredients

  • 8-10 slices prosciutto (Parma ham)
  • 1 garlic clove, crushed
  • 300 gm cherry tomatoes
  • 1 tbsp white wine vinegar
  • 1 tspn caster sugar
  • sea salt & freshly ground pepper
  • olive oil
  • 2 heaped tbsp chopped fresh parsley
  • 1 heaped cup plain flour
  • 1 tspn smoked or plain paprika
  • 4 x 180 gm fish steaks, finely sliced
  • 12-16 green beans, shredded
  • a good handful of fresh baby herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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