(+34) 913 497 100



Crispy Jamón Ibérico and Burgos Cheese Arctic Char Tartar


Preheat oven to 400 ºF.

Cover a hot plate with parchment paper. Spread the Jamón Ibérico slices and cook in the oven for about 5 minutes on each side. Set aside. (The slices of Jamón Iberico should be very crunchy 5 minutes when they are taken out of the oven, if this does not happen, keep them in the oven for a few more minutes)

In a big bowl, gently mix the fish, basil, pepper, oil and the mustard. Add salt and pepper, then vinegar and mix again.

Add the Burgos cheese and mix well to coat the fish completely. Add dressing to the tartar on the plates with a cutter and garnish with a slice of crumbled Jamón Ibérico.

Preparation: Mary-Fleur St-Pierre

During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.

Crispy Jamón Ibérico and Burgos Cheese Arctic Char Tartar - IMG
Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".