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.

Serves 4
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
Butter

Rice, cooked according to package instructions

1. Cut the fish into 4 portions, wrap the ham around it. Fry in butter on medium heat for a few minutes per side.
2. 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.
3. Take off heat and stir in the butter.
4. Fry the mushrooms and the spinach in separate pans
5. 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.