Whitefish saltimbocca

Published on 28 October 2018

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Few but excellent ingredients: fresh Garda fish from my trusted fisherman, Trentino-Alto Adige speck, Garda oil and garden sage. Simple and flavoursome, this unusual combination delighted me.

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Ingredients

INGREDIENTS FOR 2

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Method

Introductory photographs from the original

0 steps completed out of 9

1.Step 1 of 9
I halve them and remove skin.
2.Step 2 of 9
I remove the small bones with tweezers.
3.Step 3 of 9
I divide each fillet into two portions and top with speck, or bacon if preferred.
4.Step 4 of 9
I add two sage leaves.
5.Step 5 of 9
I secure with a wooden cocktail stick.
6.Step 6 of 9
I prepare them all.
7.Step 7 of 9
I heat extra virgin olive oil in a large pan and add saltimbocca speck-side down.
8.Step 8 of 9
I add ground pepper and a little salt, remembering speck is already salty.
9.Step 9 of 9
When speck is golden, I turn and cook for a few minutes. I served with mixed salad and cherry tomatoes; potatoes or other sides work too.

Original source: https://incucinaconlilly.com/2018/10/28/saltimbocca-di-coregone/

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