Slip sole with Serrano ham

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Start the Christmas dinner right with this fish with a crispy layer of Serrano ham on a layer of puree


4 x sole fillet or other white fish
50 g butter
2 slices of bread
250 g potatoes, peeled
Splash of white wine
6 slices of Serrano ham
Pinch of salt and pepper
Pinch of nutmeg
50 ml milk
2 tbsp mayonnaise
1 tbsp sugar
Juice of half a lemon


Heat the oven to 200 degrees. Bring a pan of water to the boil and cook the potatoes for about 15 minutes. Drain the potatoes and mash them fine. Add the milk, salt, pepper and nutmeg and mix to a nice puree. Line a baking tray with baking paper and place the Serrano ham slices on it. Place them in the oven for 10 minutes to allow them to become drier and crispier. Then lower the oven to 180 degrees. Mix the dried Serrano ham, butter and slices of bread with a stick blender or food processor.
Place the pieces of fish in a baking dish and pour over a dash of white wine. Sprinkle with a pinch of pepper. Make thin slices of the Serrano ham mixture and press gently on the pieces of fish. Place the baking dish in the oven for about 8 to 10 minutes (depending on the thickness of the fish). Beat the mayonnaise, sugar and lemon juice into a sauce. Divide a little mash, the size of the fish, on a plate and place the piece of fish on top. Pipe some lemon mayonnaise over and next to the fish. Garnish with a little greenery and a slice of lemon, if desired.

Source: Leukerecepten by leukerecepten-nl.
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