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
Print Recipe
Pin Recipe 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.
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