All types of fish that are available in equally thick fillets are suitable for this recipe. Depending on your appetite and the rest of the menu, calculate about 200g of fish, or more or less, per person.
Wash the fish fillets, pat dry, cut into pieces approx. 10 cm long.
Cut slices of bacon so that the fish can be covered well on one side (it may overhang a bit).
The size of the fish pieces should be based on the size of the bacon slices.
Season the fish on one side with lime juice and salt and let it soak in for a moment.
Meanwhile, mix 2 teaspoons of lime juice, 2 teaspoons of mustard, a little salt, pepper and a little sugar into a cream. Spread the bacon strips with it.
Take the fish fillets in your hand, cover the unseasoned side with the bacon slices (marinade comes on the fish), place a sage leaf on each and pin it with a toothpick.
Melt some butter in a pan and fry the pieces of fish with the bacon side down for 2 minutes. Turn over and fry for another 2 minutes (depending on the thickness of the fillet), or put in the oven with the bacon side up, 180 degrees, 5 minutes.
With the oven variant you can also prepare larger quantities, then use a lightly greased casserole dish or a baking sheet.
Green ribbon noodles, polenta or just bread as well as a vegetable made from caramelized onions or snow peas, carrot vegetables or any other type of vegetable that has a slightly sweet taste also taste great.
Fish saltimbocca is also suitable as a topping on a bed of salad, e.g. Trevisano drizzled with good balsamic vinegar.
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