Dorade saltimbocca with grilled vegetables

Name: Dorade saltimbocca with grilled vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 25 g Pine nuts; 1/2 Garlic clove; 1 basil bunch; 25 g Parmesan cheese; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1/2 red and yellow pepper; 1 small green and yellow zucchini; 1/2 Aubergine; 500 g floury potatoes; 2 ready-to-cook fillets of gilthead (approx. 120 g each, let the fishmonger cut them and scale the skin side); 6 Sage leaves; 3 discs Parma ham (about 8 g each); 125 ml Milk; 25 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sage leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

25 g Pine nuts
1/2 Garlic clove
1 basil bunch
25 g Parmesan cheese
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1/2 red and yellow pepper
1 small green and yellow zucchini
1/2 Aubergine
500 g floury potatoes
2 ready-to-cook fillets of gilthead (approx. 120 g each, let the fishmonger cut them and scale the skin side)
6 Sage leaves
3 discs Parma ham (about 8 g each)
125 ml Milk
25 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Sage leaves

Directions

1
For the pesto, roast the pine nuts in a pan without fat until golden yellow, take them out. Peel garlic. Wash basil, shake dry. Grate parmesan. Put the herbs, pine nuts, garlic and 4 tablespoons of olive oil into a tall mixing bowl, puree with a blender.
2
Add the parmesan. Season with salt, pepper and lemon juice. Clean and wash the peppers and peel the skin with a peeler. Clean, wash and slice the zucchini. Clean, wash and slice the aubergine in approx. 0.5 cm thick slices, rub both sides lightly with salt.
3
After about 10 minutes, dab the aubergine slices dry with kitchen paper. In the meantime, peel, wash and quarter the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime, wash the fish, pat dry and cut each fillet into 3 pieces.
4
Wash the sage and dab dry. Cut the ham in half lengthwise. Season fish with salt and pepper. Cover the skin side of the fish pieces with sage and wrap the ham around them. Heat 2 tablespoons of olive oil in a frying pan, add the fish and fry for about 3 minutes on each side.
5
Heat 2 tablespoons of olive oil in a large frying pan, fry the vegetables in it while turning, season with salt and pepper. In the meantime heat milk and butter. Drain the potatoes, add the milk-butter mixture and mash with a potato masher.
6
Season to taste with salt and nutmeg. Add pesto to the mashed potatoes according to taste. (Put the rest of the pesto into a screw glass and store in the refrigerator, it will keep for about 1 week). Serve vegetables and mashed potatoes with fish on a plate.
7
Garnish with sage leaves.