Trout saltimbocca with courgette risotto

Trout saltimbocca with courgette risotto

Total: 50 Min. | Active: 50 Min.
Nutritional value / person: 635 kcal
, Fat: 24 g
, Carbohydrate: 54 g
, Protein: 50 g


4 people


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:

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1 tbsp olive oil
2 spring onions incl. green parts, finely chopped
1 garlic clove, finely chopped
250 g risotto rice
1 dl white wine
1 courgette, coarsely grated
8 dl vegetable bouillon, hot
50 g grated Parmesan
1 tbsp butter
1 organic lemon, use grated zest only
salt and pepper to taste


1 tbsp olive oil
1 courgette, cut diagonally into approx. 5 mm slices
¼ tsp salt
a little pepper


4 trout fillets (organic) skinless, (each approx. 150 g) halved
¼ tsp salt
a little pepper
1 tbsp olive oil
16 sage leaves
4 slices cured ham, halved lengthwise
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How it's done

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Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Add the courgette. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese, butter and lemon zest into the risotto.


Heat the oil in a non-stick frying pan. Fry the courgette for approx. 3 mins. on each side until golden brown, remove, season.


Season the fish fillets, place a sage leaf on each side, wrap with cured ham, secure with a toothpick if necessary. Heat the oil in the same pan, fry the fish for approx. 3 mins. on each side. Plate up the risotto with the courgette and saltimbocca.

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