.png.transform/rendition-xs/image_image%20(1).png "Feder")
Crispy Jamón Ibérico, Burgos Cheese and Arctic Char Tartar
Preparation
Preheat oven to 400 ºF.
Cover a hot plate with parchment paper. Spread the Jamón Ibérico slices and cook in the oven for about 5 minutes on each side. Set aside. (The slices of Jamón Iberico should be very crunchy 5 minutes when they are taken out of the oven, if this does not happen, keep them in the oven for a few more minutes)
In a big bowl, gently mix the fish, basil, pepper, oil and the mustard.
Add salt and pepper, then vinegar and mix again.Add the Burgos cheese and mix well to coat the fish completely. Add dressing to the tartar on the plates with a cutter and garnish with a slice of crumbled Jamón Ibérico.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
RELATED ARTICLES
- 4 thin slices of jamón Ibérico
- 400 gr Arctic char ground in approx 5 mm
- 10 gr fresh basil in fine slices
- 1 tsp Pimentón de la Vera
- 3 tbs Spanish oive oil
- 4 tsp strong mustard
- Salt and ground pepper
- 1 tsp Sherry vinegar
- 30 gr Burgos cheese
- 4 thin slices of jamón Ibérico
- 14.109 oz Arctic char ground in approx 5 mm
- 0.353 oz fresh basil in fine slices
- 1 tsp Pimentón de la Vera
- 3 tbs Spanish oive oil
- 4 tsp strong mustard
- Salt and ground pepper
- 1 tsp Sherry vinegar
- 1.058 oz Burgos cheese
- 4 thin slices of jamón Ibérico
- 1.87 cup Arctic char ground in approx 5 mm
- 0.076 cup fresh basil in fine slices
- 1 tsp Pimentón de la Vera
- 3 tbs Spanish oive oil
- 4 tsp strong mustard
- Salt and ground pepper
- 1 tsp Sherry vinegar
- 0.168 cup Burgos cheese