Bacalao con Jamón - Panfried cod with ham | Barón de Ley | The Spanish Chef
Looking for a dinner to impress without having to spend hours in the kitchen? This panfried cod with jamón, peas and artichokes is just that! The Barón de Ley Tres Viñas Blanco Reserva is the ideal accompaniment as the wine’s elegant acidity and fine aromas respect the jamon´s powerful, yet delicate texture and blend perfectly into the richer flavours of the cod.
INGREDIENTS
2 x 150g fillets of cod (skin on)
2 free-range eggs
2 artichokes
1 small shallot
50g Spanish Iberico ham, diced
3 cloves of garlic, finely chopped
25ml white wine
200ml chicken stock
100g frozen peas
1 tbsp chive, finely chopped
4 tbsp extra virgin olive oil
1 tsp flour
Peel the artichokes and discard the harder outer leaves and skin on the stalk. Cut into quarters or sixth’s depending on the size. Leave them in cold water with a squeeze of lemon to prevent discolouring.
Place a frying pan over high heat. Pat dry and season the cod with salt and pepper. Add to the pan skin-side down, reduce heat to medium and leave for 5 minutes on the skin side and 2 minutes on the other.
To prepare the garnish, place a large frying pan over medium heat, pour the olive oil and add the artichokes, fry them for 3 minutes. Add the finely chopped shallot and fry for 4 minutes. Add the garlic and ham and after 2 minutes add the flour. Stir for a minute before slowly pouring the white wine and chicken stock. Stir to dissolve any lumps. Add the peas, season with salt and pepper and simmer for 2 minutes.
One at a time, break each egg into a ramekin and pour into a pan with simmering water with a dash of white vinegar. Gently poach the eggs for 2-3 minutes. Remove with a slotted spoon.
Serve a generous bed of the vegetables, place the egg over and lay the fillet of cod by it’s side. Finish with a few small slices of ham, a good drizzle of extra virgin olive oil and a sprinkle of chive. Salud!
