Saltimbocca from Saddle Of Hare Fillet on Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 medium potato (s)
- 1 onion (s), chopped
- salt and pepper
- Paprika powder
- Caraway seed
- 1 shot white wine
- 1 tablespoon sour cream
- 600 g fillet (s) from the saddle hare
- 6 slices ham (Serrano)
- 12 sage leaves, fresh or rubbed
- 2 tablespoon butter
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, pre-cook them until al dente and cut into slices. Wash the meat and pat dry.
- Cut the hare fillets into pieces of the same size (about 5 cm). Cover with sage leaves. Halve the ham slices, lay them flat on the pieces of meat and fix each with a toothpick. Preheat the oven to 100 ° C.
- Fry the fillets on the side without the ham in 1 tablespoon butter. Turn briefly, toast briefly on the ham side, and season with salt and pepper while roasting. Take the meat out of the pan, put it in a casserole dish lightly greased with butter, this time turn the ham on top and place in the oven for 20-25 minutes at 100 ° C, or shorter if you like.
- Extensively deglaze the roast set with white wine, bring to the boil and reduce to taste, bind with 1 tablespoon cold butter and keep warm.
- While the fillet pieces are ripening in the oven, fry the potatoes with the chopped onion in a pan with pepper, salt, paprika and cumin. Arrange the fried potatoes and fillets on a plate, drizzle the sauce (unfortunately it won`t be that much) over it and serve.
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I don’t know how close this dish is to real kuleshu, but very tasty. Once I copied the recipe from the TV, and now I wanted to cook something from here that I hadn’t cooked yet. I made my own adjustments to the kulesha recipe and it turned out to be a won...
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