King Clip Saltimbocca on Leek Lentils
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), Kin Klipp fillet
- 4 slices Parma ham
- 2 leeks
- 0.25 liter ¼ chicken broth
- 4 sage leaves
- 100 g lentils, red
- 3 tablespoon clarified butter
- 5 tablespoon heavy cream
- 2 teaspoons mustard
- Parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the leek into rings and sauté in 1 tablespoon clarified butter. Deglaze with the broth and cook covered for 5 minutes.
- Quarter the King Klipp fillet and place a sage leaf on each. Wrap each slice of Parma ham and pin it with a toothpick. Fry in 2 tablespoon clarified butter on each side for about 4 minutes.
- Heat the lentils in the leek broth for about a minute, stir in the cream and mustard, bring to the boil briefly and season well. Serve sprinkled with parsley.
- A mashed potato, seasoned with nutmeg, goes well with it.
- If you can`t get a king clip, you can also use cod, redfish or ling.
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