Sea Bass Wrapped in Parma Ham with Rapunzel
Sea bass wrapped in Parma ham with rapunzel is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g sea bass fillet
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 0.5 tsp medium-hot mustard
- Salt
- Pepper (freshly ground)
- 1 tsp sugar
- 2 tbsp almond oil (or hazelnut oil)
- 250 g lamb's lettuce
- 200 g Parma ham (thin slices)
- kitchen twine
- oil for frying
Instructions
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1.
Wash the sea bass fillet, pat dry and drizzle with lemon juice. Cover and let rest for about 10 minutes. Meanwhile whisk together vinegar, mustard, salt, pepper, sugar and oil to make a dressing. Clean, wash and spin dry the salad.
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2.
Pat the fish dry again. Lay Parma ham on parchment paper in slightly overlapping layers, place the sea bass fillet on top and roll it completely inside the ham using the parchment. Remove the parchment; tie the fish‑ham roll with kitchen twine if needed to keep it closed. Heat oil in a pan, fry the roll over medium heat for about 10–12 minutes, turning until lightly browned.
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3.
Marinate the salad with the dressing and spread on plates. Slice the fish roll into 3 cm thick pieces and arrange on the salad. Sprinkle with pepper.
