If you can’t find Zander, any white, firm fish fillet can be used. Sometimes I add a few drops of sherry to the mushrooms but it is not necessary, Portobello mushrooms are so full of flavour on their own.
500 g Zander fillets, skin and bones removed
4 slices Serrano ham
2-3 tbsp butter
2 tbsp olive oil
1 garlic clove, crushed
0.25 g saffron strands
150 g Cherry tomatoes, red and yellow, halved
Spring onions, green part only, finely sliced
100 ml white wine
½ cube chicken stock
Salt and pepper
1 tbsp butter
Basil, shredded, for decorations
100g fresh spinach leaves
300g Portobello mushrooms, sliced
Rice, cooked according to package instructions
- Cut the fish into 4 portions, wrap the ham around it. Fry in butter on medium heat for a few minutes per side.
- Melt the saffron in a frying pan and sauté with the garlic in some olive oil. Add the tomatoes and spring onions. Then add the wine, stock, salt and pepper. Simmer for a few minutes.
- Take off heat and stir in the butter.
- Fry the mushrooms and the spinach in separate pans
- Arrange the mushrooms and spinach on the plate. Fill a ring mold with rice. Add the fish on top and spoon the tomato sauce on top. Finish by decorating with basil.