Wednesday, August 17, 2011
RECIPE: Pan-Fried Latchet with Broad Beans, Jamon, Sage and Chorizo and Porcini Jus
This works fine with any white fish that is a bit stronger in flavour. Flathead would be an excellent substitute.
Dust the fish fillet with flour mixed with a little salt and pepper.
Put a pan on a medium-high heat and add a good knob of butter. Once it starts melting, add the fish, skin side down.
Add 3 torn sage leaves and 1 torn slice of jamon Serrano (prosciutto would be fine as a substitute).
Once the fish is looking golden brown and crispy, turn it over and add the beans from 3 broadbeans (I like to break then in half before adding). It should only need 1-2 mins on this side, depending on the thickness of the fillet.
Once the fish is done, put it on a plate with the jamon and broadbeans. In the pan, add roughly 3 tablespoons of chorizo and porcini jus (unreduced. Add only 2 teaspoons if jus is reduced), stir and ladle a couple of spoonfuls of this sauce on and around the fish.
Finish the dish with a small squeeze of fresh lemon juice and some thyme leaves.