Sole with Clams

Ingredients

• 1 whole fish sole (lenguado)
• breadcrumbs (pan molido)
• 1 egg
• as needed oil or fat for frying
• several clams (almejas), well cleaned
• a handful jamón (cured ham), finely chopped
• a small bunch parsley (perejil), finely chopped
• toasted bread (pan tostado), ground

Instructions

1. Clean and skin the sole, then coat it evenly with a mixture of breadcrumbs and beaten egg. Fry until golden.
2. Separately, place the cleaned clams in a pot to cook until they open. Once opened, prepare a picadillo (finely chopped mixture) of jamón, parsley, and ground toasted bread; fry this mixture in oil first to develop the flavors.
3. Arrange the fried sole on a fish platter (besuguera) with its cooking juices. Surround it with the clam shells filled with the picadillo. Serve in the same platter. If desired, briefly finish under the oven before serving.