for 4 person

Saltimbocca

6	trout fillets (organic) (each approx. 100 g)
¼ tsp	salt
a little	pepper
12	sage leaves
6 slice	cured ham (approx. 80 g)
2	courgettes, sliced lengthwise
1 tbsp	olive oil

Risoni salad

2 tsp	mild mustard
1	organic lemon *-*
3 tbsp	olive oil
1 tsp	salt
¼ tsp	pepper
250 g	pasta (e.g. risoni)
	salted water, boiling
200 g	baby spinach

How it's done

Saltimbocca

Cut the fish fillets in half crosswise, season. Place two sage leaves on half of the pieces of fish, place the remaining pieces of fish on top, wrap in the cured ham. Brush the courgette slices with oil.

Risoni salad

In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Cook the pasta in salted water until al dente, then drain and mix into the sauce together with the spinach.

Charcoal/gas/electric grill

Cover the saltimbocca and courgettes and grill over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side. Cut the courgettes into pieces, mix into the risoni salad. Plate up the saltimbocca with the risoni salad.

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