Fish saltimbocca with rocket and spinach filling
easy
35 mins
35 mins
Ingredients
- 400 g Spinach
- 100 g Arugula (rocket)
- 2 stem(s) flat leaf parsley
- 1 shallot or 1 small onion
- 7-10 Tbsp salt, pepper
- 200 g Polenta (corn semolina)
- 50 g Pecorino romano or Parmesan cheese (piece)
- 75 g Whipped cream
- 4 TABLESPOONS Butter
- 7-10 Tbsp dried chili flakes
- 16 (approx. 550 g; alternatively 4 plaice fillets) Red mullet fillets
- 4 discs Parma ham
- 2 TABLESPOONS Olive oil
- 5 TABLESPOONS dry white wine
Directions
- 1
Clean and wash the spinach and rocket and drain them well. Wash parsley, pluck. Peel shallot and cut into fine cubes.
- 2
For the polenta, boil 800 ml water and 1 teaspoon salt. Stir in the polenta and let it swell at low heat for about 10 minutes, stirring from time to time. Grate cheese. Stir into the polenta with cream and 2 tbsp. butter.
- 3
Season to taste with salt and chilli.
- 4
Wash the fish fillets and dab them dry. Cut the ham in half lengthwise. Place some spinach, rocket and 1 parsley leaf between 2 fish fillets and wrap each with 1 slice of ham.
- 5
Heat 1 tablespoon of butter in a saucepan. Sauté the shallot for about 2 minutes. Add remaining spinach and rocket and steam for 2-3 minutes. Season to taste with salt and pepper.
- 6
Heat the oil in a large coated pan. Fry the fish parcels for 3-4 minutes on both sides, remove and keep warm. Deglaze frying pan with wine. Add 1 tablespoon butter and simmer for about 3 minutes.
- 7
Arrange everything and sprinkle with the frying set. Drink tip: Frascati.
Nutrition Facts
620 kcal
36 g
32 g
42 g
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