RECIPE FROM SPAIN:

Pan Fried Mackerel with Iberian Chorizo

Iberico bellota chorizo is the king of all cured Spanish sausages, however in the main, it should be savoured on its own but have you ever wondered what a few fried slices would taste like? Delicious! A good pairing is with mackerel fillets, a kind of variation on Iberian surf and turf. The flavours work great together and make a light dish or starter with a difference. The nutty iberico infused olive oil is simply divine to pour over the mackerel fillets which sit a bed of spinach.

You will need:

2 Small fresh mackerel, filleted
6 - 8 slices of Iberico de bellota chorizo
2 dozen baby spinach leaves
Plain flour
Salt
Cracked pepper
Lemon and parsley to garnish
Olive oil

Method

• Rinse the mackerel fillets then pat dry with a paper towel.

• Sprinkle approximately 2 heaped tablespoons of plain flour onto a plate and season with the salt and pepper.

• Dust the mackerel fillets in the flour mixture.

• Meanwhile heat some olive oil in a frying pan, add the mackerel fillets (if they are small they should only take 2 minutes each side) and fry for 2 - 3 minutes each side.

• Arrange the spinach leaves on a plate and place the fillets on top.

• Add the chorizo slices to the pan and flash fry for 30 seconds turning continuously.

• Serve the chorizo slices next to the mackerel and drizzle the now infused Iberian olive oil over the fish and spinach.

• Garnish with lemon and broad leaf parsley.

Serves 2

Terracotta Cookware	Granada Ceramics	Bailen Ceramics	Jaen Ceramics