Season with pepper, ginger and a fresh basil leaf, roll in the serrano ham and roast in olive oil. Cut the peppers into strips, blanch briefly with the sugar snap peas, then roast in oil.
Season the sweet peas and peppers with curry, lemon salt, sauce, coconut cream, ginger, pepper, curry and fresh chopped basil and arrange as a bed on a plate. Place the Pollock Serrano Roulade on top and decorate with basil.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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