Summer Surf and Turf

Pan fried sea bream, pulled ham hock, charred courgette with tricolor roasted summer tomatoes

Ingredients

1 x Sea Bream fillet

100g Pulled ham hock

1 x Parma ham slice

10ml Olive oil

1 x Courgette

6 x Tricolor cherry tomatoes

1 x Yellow pepper

3 x pea shoots

Method

1. Slice your courgette into strips and cut your peppers into triangles.

2. Heat a chargrill pan or frying pan until hot. place a little olive oil in the pan and griddle off or fry your courgette slices and peppers.

3. Remove the vegetables and add the rest of your oil season your fish with a little salt and pepper and cook skin side down for 4 minutes and flip over to the other side for another four minutes with out heat and set aside.

4. Place the vegetables and cherry tomatoes on a tray and warm through in a pre-heated oven for 5 minutes.

5. Roll you pulled ham hock in parma ham and place in the middle of the plate.

6. Remove the vegetables from the oven and place around the ham hock.

7. Place your fish on top of the hock and garnish with pea shoots.

8. You can also serve this with some tomato relish and balsamic vinegar.

We are hosting our Bassaleg food and craft festival today at 11 am until late with live music going through the day from 12pm till 8pm. There will be fun for all the family.

See you there Steve.