Pike perch saltimbocca with warm potato salad


Total time: 50m
Preparation Time: 20m

Servings
For 4 portions


Nutritional Information

Contains 436 Kcal, 34g Protein, 35g Carbohydrates, 15g Fat


Ingredients

  • Warm potato salad
  • 2 dl vegetable bouillon, hot
  • 1 kg raclette potatoes, freshly cooked, hot
  • 3 tbsp olive oil
  • 2 tbsp coarse-grain mustard
  • 3 tbsp white wine vinegar
  • a little pepper
  • 0.5 tsp salt
  • 1 red onion, thinly sliced
  • 2 tbsp capers, rinsed, drained
  • 1 bunch flat-leaf parsley, roughly chopped
  • Pike perch saltimbocca
  • 8 sage leaves
  • 8 slices cured ham
  • a little clarified butter
  • some toothpicks
  • 8 skinless pike-perch fillets, approx. 60 g each

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Instructions

  • 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.
  • Tip:

    Replace the sage with basil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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