Fish Saltimbocca
Fisch-Saltimboca is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g cherry tomatoes
- 150 g baby corn
- 200 g shiitake mushrooms
- 1 red bell pepper
- 1 Zucchini
- 1 onion
- 1 Garlic clove
- 1 handful mixed herbs (e.g., basil, oregano, thyme)
- 2 tbsp olive oil
- 300 ml Vegetable broth
- Salt
- Pepper
- 4 cod fillets (140 g each)
- white pepper
- 8 sage leaves
- 4 slices Parma ham
- 2 tbsp olive oil
- 200 ml dry white wine
- 30 g crème fraîche
Instructions
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1.
Wash the tomatoes and halve them. Wash the baby corn. Clean and halve the shiitake mushrooms. Wash the bell pepper, halve it, remove the white membranes and seeds, then slice the flesh into strips. Grate the zucchini into thin ribbons. Peel and finely dice the onion and garlic, rinse the herbs and finely chop them.
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2.
Heat the oil in a pot, sauté the onions and garlic until translucent. Add the baby corn and bell pepper, stir for 2–3 minutes. Deglaze with vegetable broth and add the mushrooms. Simmer for about 5 minutes. Add the tomatoes and zucchini and simmer for another 5 minutes. Stir in the herbs and season the ratatouille with salt and pepper. Cover the pot and remove from heat.
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3.
Wash, pat dry, salt and pepper the cod fillets. Rinse the sage leaves and shake them dry. Place two leaves on each fish and wrap with Parma ham. Secure with toothpicks. Heat oil in a pan and sear the fish for 1–2 minutes per side, then remove and keep warm. Boil the white wine and crème fraîche together once, pour into a tall vessel, and whisk with an immersion blender to create foam.
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4.
Distribute the ratatouille on plates, place one Saltimbocca on top of each, and spoon the wine foam over it.
