Summary

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

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Instructions

1. Pepper and lightly salt the monkfish medallions.
2. 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.
3. Fix the ham to the medallion with kitchen twine and shape the medallion into an appealing shape. Is a little fiddling.
4. Fry the saltimbocca in oil flavored with garlic and rosemary over medium heat for about 3 minutes per side.
5. Fried asparagus goes well with it. Other vegetables too. Or simply a nice salad.
6. When serving, drizzle with a squeeze of lemon juice, which should be done over the side dish.