Saltimbocca from Monkfish

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

8 monkfish medallions from fillet, approx. 2 cm thick
4 slices ham (Serrano)
16 leaves sage, important: small, fine, not too intense!
Salt, best all Fleur du sel
Pepper, white, ground
Clarified butter, for frying
1 clove garlic, peeled
1 sprig rosemary

Instructions

Pepper and lightly salt the monkfish medallions.
Halve a slice of Serrano ham lengthways. Place two leaves of sage (one on the front, one on the back) on the halved disc and wrap it around a medallion on the high side.
Fix the ham to the medallion with kitchen twine and shape the medallion into an appealing shape. Is a little fiddling.
Fry the saltimbocca in oil flavored with garlic and rosemary over medium heat for about 3 minutes per side.
Fried asparagus goes well with it. Other vegetables too. Or simply a nice salad.
When serving, drizzle with a squeeze of lemon juice, which should be done over the side dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.