Saltimbocca Of Pikeperch with Blackberries and Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish, (pikeperch fillet without skin)
- 8 slices bacon, thinly sliced
- 1 sprig sage
- 100 g blackberries
- 2 tablespoon balsamic vinegar, very good quality
- 250 ml fish stock
- 1 leek, diced, medium size
- 3 tablespoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the fillets into 8 equal pieces, season with pepper and add a little salt. Place a small leaf of sage on both sides and wrap a slice of bacon tightly on each side. Briefly fry the parcels in 1 tablespoon butter on all sides, then put the lid on the pan, put the pan aside and let the fish steep for about 5 minutes.
- During this time, fry the leek in 1 tablespoon of butter, add the fish stock and, depending on your taste, 5-10 sage leaves and reduce to a high temperature. Finally, add the blackberries to the pan and pour on the balsamic vinegar. Reduce the temperature, sprinkle everything with coarse pepper, remove from the stove and thicken with 1 tablespoon of butter.
- Arrange the fish parcels in the middle of the plate and pour the leeks, blackberries and the remaining liquid over them. Add the sage leaves decoratively.
- This is a light late summer starter. If you almost double the quantities, you can also eat the dish as a main course.
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