Austrian Fritz Pichler has been head chef on the MS Europa for 10 years. He decides what is on the menu in the cruise ship's 3 restaurants. One of his favourite dishes is fresh fried fish on a green salad.
4 fresh sea bream
2 octopus fillets
8 dried tomatoes
10 olives without stones
2 garlic cloves
100g Serrano ham, marinaded with chili and black pepper
Green salad (rocket, lettuce)
Olive oil, balsamic vinegar
1 pinch salt, 1 pinch pepper
Juice of 1 lime
Scale the sea bream and make cuts in both sides. Season with salt, pepper and lime juice, then coat the fish in flour to ensure it does not stick, and to give it a crunchy coating. Fry in olive oil. Season the octopus fillets and fry in olive oil.
Slice the marinaded Serrano ham into strips and fry briefly in olive oil together with the chopped garlic cloves, olives and dried tomatoes.
Arrange the green salad on a dish. Place the fish on it, and spread the Serrano ham mixture over this. Finally, season to taste with olive oil and balsamic vinegar.