Merluza a la plancha con salsa de calabacín y jamón al tomillo

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Merluza a la plancha con salsa de calabacín y jamón al tomillo. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Merluza a la plancha con salsa de calabacín y jamón al tomillo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Merluza a la plancha con salsa de calabacín y jamón al tomillo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Merluza a la plancha con salsa de calabacín y jamón al tomillo is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Merluza a la plancha con salsa de calabacín y jamón al tomillo estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few components. You can have Merluza a la plancha con salsa de calabacín y jamón al tomillo using 7 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Merluza a la plancha con salsa de calabacín y jamón al tomillo:

1. 1/2 calabacín
2. 2 lonchas jamón serrano
3. 2 escalonias
4. 1 c.s. tomillo seco
5. 40 ml vino blanco
6. 125 ml fondo de pescado
7. 1 trozo lomo merluza de ración

Instructions to make to make Merluza a la plancha con salsa de calabacín y jamón al tomillo

1. Picamos las escalonias muy finas y el calabacín en brunoise. Lo más fino que podáis. Lo ponemos a pochar a fuego medio.
2. Lo dejamos unos 6 o 7 minutos. Agregamos el jamón serrano en daditos pequeños y el tomillo. Mezclamos bien y ponemos el vino y el fondo de pescado. Dejamos cocer a fuego suave hasta que se seque y quede como una salsa. Salpimentamos al gusto.
3. Salpimentamos y echamos un poco de zumo de limón por encima de la merluza. Embadurnamos con aceite.
4. Calentamos bien una sartén antiadherente y ponemos el pescado por la parte de la piel. Aguantamos con la mano apretando ligeramente contra la sartén para evitar que se contraiga en la medida de lo posible.
5. Dejamos hasta que se dore bien la piel y damos la vuelta y doramos por el otro lado 3 minutos (dependiendo del grosor).
6. Alternativa: En vez de hacerlo a la plancha podemos salpimentar y enharinar ligeramente el pescado y añadirlo a la salsa 5 minutos.
7. Para emplatar ponemos salsa en el fondo y encima el pescado. Esta vez he decidido decorar con germinados.

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