Ingredients
Hint:
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
Polenta
Asparagus
Pike perch saltimbocca
Lemon & nut butter
To serve
How it's done
Polenta
Stir the polenta into the boiling stock. Reduce the heat, add the vanilla, simmer for approx. 40 mins. over a very low heat, stirring constantly to form a thick paste. Mix in the cheese, season.
Asparagus
Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Add the asparagus, reduce the heat, fry for approx. 10 mins., turning occasionally, season. Remove, keep warm.
Pike perch saltimbocca
Salt the pieces of fish, top with the tarragon, wrap each piece in a slice of cured ham. Heat a dash of oil in the same frying pan. Add the fish saltimbocca, reduce the heat, fry for approx. 2 mins. on each side. Remove, keep warm.
Lemon & nut butter
Heat the butter in the same pan until the butter foams and smells nutty. Add the lemon zest and juice, reduce briefly, season.
To serve
Serve the polenta and asparagus with the saltimbocca on the warm plates. Drizzle with the lemon & nut butter, garnish with the tarragon.
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