Parma ham surf n’ turf

After my lovely evening with Parma ham I was thinking about how I could incorporate it in my cooking. There are classic, and absolutely delicious matches to the ham, melon, pasta, gorgonzola, mozzarella and everythign else I have forgotten. I wanted to try something I haven’t done before and decided on a Surf n’ Turf, the fishmonger had locally caught seabass that I couldn’t resist.

 

I couldn’t decide what else to get so I came out with salmon, scallops and some raw prawns as well, much to the fishmongers delight.

 

I spread the fish and Parma ham out on the counter at home with vegetables, sat down and thought about what and how to cook the food I had bought. I love this process, to imagine what the food will be like, how the flavours and textures will work together. It is always nicer when a new recipe works out but it doesn’t always. I wanted the meal to be surf n’ turf and I wanted to use as much of the Parma ham as possible.

 

I filleted and salted the seabass to firm up and pan fried it just before serving. The bass is so delicious there was nothing else I wanted to do with it.

There was a bit of meat left on the fish bones so I poached them before stripping the meat and mixing it with fine chopped ham, a tablespoon of cream and a pinch of salt and pepper.

 

Poached seabass 19Nov_Seabass

 

The prawns were raw so I decided to stuff them.

 

Parma ham stuffed prawns

preparation time 10 minutes 

cooking time about 5 minutes 

oven 180C or 350F

serves 3 as a small starter 

Ingredients

  • 6 raw prawns
  • 1/2 slice of Parma ham, chopped fine
  • 1 slice of ham sliced lengthways and cut in half
  • 1 tbsp fine chopped leek

Peel the prawn and cut it across the top and remove the intestine. Don’t cut the prawn all the way through and place them on a scewer so they will keep their straight shape during cooking.

Mix the parma ham with the leek and fill the opening in the prawn.

 

19Nov_StuffedPrawn

 

Wrap the prawn with the half strip of ham.

 

19Nov_WrappedPrawn

 

Set aside and keep cool until about five minutes before serving as they won’t take long cooking.

 

I crisped some Parma ham in the oven, they had it at the Parma ham cooking night and it is delicious. I also cripsed some sage leaves as I love them with seafood.

 

19Nov_Sage&Onion

 

I pan fried the scallops, poached the salmon and blanced some carrot strips. I peeled and cubed potatoes and pan fried them crispy with shallot onion. When they were almost done I added chopped ham to finish it off. Before serving I added chopped tomato and a drizzle of extra virgin olive oil.

 

Blanched carrot strips 19Nov_Carrot

 

I had invited a friend for dinner and was relieved to say that despite the many elements, the Parma ham did bring them all together and it worked so well with the seafood.

 

19Nov_Seafooddish2

 

 

 

 

 

 

 

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