Cinco Jotas ham with Cornish Pollock

Cinco Jotas ham with Cornish Pollock



(for 4 people)

  • Cornish pollock fish

For the butter sauce:

  • 100 ml white wine vinagre (good quality)
  • 100 ml white wine
  • 8 shallots (finely chopped)
  • Sprigs of laurel and tarragon

For the beans and “paleta” shoulder ham:

  • 2 kg fresh beans in the pod. After removing the pods, the weight should be approx. 200 g of hulled beans. If using frozen beans, 80 g of hulled beans is sufficient.
  • 100 g “paleta” shoulder ham, diced
  • 1 clove garlic (chopped)
  • olive oil

For the green sauce:

  • 2 garlic cloves
  • 100 g parsley
  • 50 g mint
  • 15 g fresh estragon
  • 25 g capers
  • 6 anchovies (good quality)
  • 1 spoonfull mustard
  • 2 lemons (zest )
  • 120 ml extra virgin olive oil (good quality)


Mix everything in a food processor to obtain a thick and smooth consistency.
Place the fish on the dish with the skin facing down. Drizzle the butter sauce and the green sauce on the plate, and arrange the beans and the Cinco Jotas ham.

For the butter sauce:

Reduce all the liquid until almost evaporated. Remove the herbs and gradually emulsify with cold pats of butter, stiring until achieving the right consistency. Add Maldon salt and white pepper to taste. The pan should be quite hot, but not excessively so, to avoid over cooking. (Otherwise, better to cook in a bain-marie).

Final Touches