FRIED TURBOT WITH IBERICO PIGS SNOUT
INGREDIENTS (serves 4)
For the turbot:
1 fresh turbot, weighing 450 g.
Flour for frying
Extra virgin olive oil
For the Iberigo pig's snout
1 kg Iberico pig's snout
500 g. sugar
300 g. salt
50 g. sweet paprika
Sunflower oil
Herbs (rosemary, thyme, sage)
Pork stock
PREPARATION
Marinate the pig's snout in the sugar, salt and sweet paprika for about 12 hours, then wash well. Pig's snout is very similar to cheek but the fat and meat are distributed differently.
Slowly cook the snout in sunflower oil with the herbs at a low temperature (80ºC) until tender (or until easy to cut with a sharp knife). When cooked, drain and remove the skin. Glaze in its own juices and serve.
TO SERVE
Season the turbot with salt and dust well with flour. Fry in extra virgin olive oil at 180ºC for about 8 minutes. Drain and remove the skin. Fry again then remove the bones. Insert pieces of glazed pig's snout. Place on a slate to serve.