Pescado envuelto en jamón serrano

June 20, 2009 Roast Prosciutto-Wrapped Fish Original recipe from The New York Times Published: November 5, 2008 Evan Sung for The New York Times Ingredients: 1/2 cup fresh parsley leaves 1/2 cup fresh basil leaves 1/2 cup pine nuts 2 tablespoons olive oil, more or less Salt and freshly ground black pepper 4 four- to six-ounce thick fillets of halibut, cod or other white-fleshed fish 2 or 3 ounces thinly sliced prosciutto 2 tablespoons butter, or more oil. To Cook: Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.) Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve. Serves 4 . To see the video click here or over image See recipe at it´s original web site. Abrir Sitio Web de DePapaya en el Browser. DePapaya.com