Monkfish Saltimbocca
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 monkfish medallions, 100 g each, from the thick center piece, peeled
- 4 slices Parma ham
- 16 sage leaves
- 2 tablespoons oil
- 50 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the monkfish medallions like a butterfly steak, fill each with 1 slice of Parma ham and 2 sage leaves and pin tight with wooden sticks. Cover and put in a cool place, this can be prepared in the morning.
- Heat the oil in a coated pan, season the filled monkfish medallions on both sides with salt and pepper and fry in the pan over high heat for a total of 5 minutes, turning once. Take out of the pan and keep warm. Froth the butter in the pan, add the remaining sage leaves and toss.
- Serve the monkfish saltimbocca with the sage butter.
- Potatoes go well with it.
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