Ingredients: Alaska pollock | 1 roasted and peeled red pepper | 1 aubergine | 1 courgette | 1 onion | 4 cloves of garlic | 100 g of tomato sauce | 50 g of Iberian ham |
200 g oil | Salt, pepper | Preparation: Heat the olive oil with a bay leaf and a whole garlic in the microwave until the oil is hot and fragrant. It must be hot but we have to be able to touch it and not get burned (over 80 ºC). Add the Alaska pollock, season it with salt and pepper, and let it cook for about 8 minutes. For the ratatouille: Gild 2-3 laminated garlic with a little olive oil. Add the onion cut into thin slices and cook it at low temperature until it takes on a little colour. Add the tomato sauce. Add salt and pepper to taste. Cut the roasted red pepper, aubergine and courgette into medium cubes and stir fry separately in a very hot pan with oil.
Add all the ingredients to the tomato and onion sauce base. Add salt to taste.
Put the finely cut ham in the microwave for 30 seconds to make it crispy. Arrange the ratatouille on the plate, the Alaska pollock on top and the crispy ham for decoration.
