Pike perch saltimbocca with warm potato salad

Pike perch saltimbocca with warm potato salad

Total: 50 Min. | Active: 20 Min.
Nutritional value / portion: 436 kcal
, Fat: 15 g
, Carbohydrate: 35 g
, Protein: 34 g

Ingredients

4 portions

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Warm potato salad

1 kg raclette potatoes, freshly cooked, hot
2 dl vegetable bouillon, hot
2 tbsp coarse-grain mustard
3 tbsp white wine vinegar
3 tbsp olive oil
1 red onion, thinly sliced
2 tbsp capers, rinsed, drained
½ tsp salt
a little pepper
1 bunch flat-leaf parsley, roughly chopped

Pike perch saltimbocca

8 slices cured ham
8 sage leaves
8 skinless pike-perch fillets, approx. 60 g each
some toothpicks
a little clarified butter
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How it's done

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Warm potato salad

Cut the potatoes into slices approx. 3 mm thick, place in a bowl. Pour over the bouillon, cover and leave to infuse for approx. 30 mins.

Combine the mustard, vinegar and oil and mix well, add the onion and capers, season. Mix the dressing in with the potatoes, top with parsley.

Pike perch saltimbocca

Place the cured ham and sage on top of the pike perch fillets, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Fry the fillets in batches for approx. 1 min. on each side, remove from the pan and serve with the potato salad.

Good to know
Tip: Replace the sage with basil.

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