Fish saltimbocca with fine ratatouille

Name: Fish saltimbocca with fine ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Shallots; 2 yellow peppers (approx. 200 g each); 2 Courgettes (about 150 g each); 1 Aubergine (approx. 300 g each); 200 g cherry tomatoes; 100 g Long grain rice; 7-10 Tbsp Salt; 1 package ground saffron; 2 TABLESPOONS Olive oil; 1-2 TEASPOONS dried herbs of Provence; 100 ml Vegetable broth (instant); 4 Plaice fillets without skin (à ca. 125 g); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 25 g Parmesan cheese; 4 discs dried tomatoes in oil (about 10 g each); 5 Stem(s) Basil; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 200 ml Fish stock; 100 ml dry white wine; 75 g Light cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Lemon slices and basil leaves; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Shallots
2 yellow peppers (approx. 200 g each)
2 Courgettes (about 150 g each)
1 Aubergine (approx. 300 g each)
200 g cherry tomatoes
100 g Long grain rice
7-10 Tbsp Salt
1 package ground saffron
2 TABLESPOONS Olive oil
1-2 TEASPOONS dried herbs of Provence
100 ml Vegetable broth (instant)
4 Plaice fillets without skin (à ca. 125 g)
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
25 g Parmesan cheese
4 discs dried tomatoes in oil (about 10 g each)
5 Stem(s) Basil
7-10 Tbsp thinly peeled rind of 1 untreated lemon
200 ml Fish stock
100 ml dry white wine
75 g Light cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Cayenne pepper
7-10 Tbsp Lemon slices and basil leaves
7-10 Tbsp wooden skewers

Directions

1
Peel and halve the shallots. Clean, wash and cut the peppers, zucchini and eggplant into pieces. Wash the tomatoes. Boil up rice, 450 ml water, salt and saffron in a pot. Cover and cook over low heat for about 15 minutes. Heat 1 tablespoon of oil in a frying pan, fry the vegetables in it.
2
Stir in herbs and add vegetable stock. Cover and cook for about 10 minutes. In the meantime, wash the fish, dab dry, sprinkle with lemon juice and season with salt and pepper. Cut Parmesan cheese into thin slices. Dab dried tomatoes dry. Cover half of the fish with 1 slice of tomato, a few basil leaves, lemon peel and some parmesan. Fold them over and fix them with wooden skewers. Heat 1 tablespoon of oil in a coated pan, fry the fish on each side at low heat for about 5 minutes. Take out. Pour fish stock and wine into the pan. Stir in crème légère, bring to the boil and add sauce thickener.
3
Cover half of the fish with 1 slice of tomato, a few basil leaves, lemon peel and some parmesan. Fold them over and fix them with wooden skewers. Heat 1 tablespoon of oil in a coated pan, fry the fish on each side at low heat for about 5 minutes. Take out. Pour fish stock and wine into the pan. Stir in crème légère, bring to the boil and add sauce thickener. Stir with a whisk until smooth and let it boil down for about 2 minutes. Season the sauce with salt and pepper. Season ratatouille vegetables with salt and cayenne pepper. Arrange rice, vegetables, fish and sauce on plates. Garnish with lemon slices and basil if desired
4
Stir with a whisk until smooth and let it boil down for about 2 minutes. Season the sauce with salt and pepper. Season ratatouille vegetables with salt and cayenne pepper. Arrange rice, vegetables, fish and sauce on plates. Garnish with lemon slices and basil if desired