Pike Perch Saltimbocca with Warm Potato Salad


Total time: 50m
Preparation Time: 20m

Servings
For 4 servings


Nutritional Information

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


Ingredients

  • Warm Potato Salad
  • 2 dl vegetable bouillon hot
  • 1 kg raclette potatoes, cooked in their skins, frisch gekocht, heiss
  • 3 tbsp. olive oil
  • 2 tbsp. coarse-grain mustard
  • 3 tbsp. white wine vinegar
  • a little pepper
  • 0.5 tsp. salt
  • 1 red onion, cut into thin strips
  • 2 tbsp. capers, rinsed, drained
  • 1 bunch flat-leaf parsley, coarsely chopped
  • Pike Perch Saltimbocca
  • 8 sage leaves
  • 8 slices raw ham
  • a little clarified butter
  • some toothpicks
  • 8 pike perch fillets without skin, 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 stock, 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 sauce with the potatoes, scatter the parsley over the top.
  • 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.
  • Tipp:

    Salbei durch Basilikum ersetzen.

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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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