Saltimbocca of gilthead with pesto mashed potatoes

Name: Saltimbocca of gilthead with pesto mashed potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 2 TABLESPOONS Pine nuts; 25 g Parmesan (piece); 1 small clove of garlic; 1 potty Basil; 7 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Lemon juice; 2 Fish fillets with skin (à approx. 125 g; e.g. dorade); 6 Sage leaves; 3 discs Parma ham; 1/2 small red and yellow peppers; 1 small green and yellow zucchini; 1/2 small aubergine; 500 g floury potatoes; 1/8 l Milk; 1 TABLESPOON Butter

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

2 TABLESPOONS Pine nuts
25 g Parmesan (piece)
1 small clove of garlic
1 potty Basil
7 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Lemon juice
2 Fish fillets with skin (à approx. 125 g; e.g. dorade)
6 Sage leaves
3 discs Parma ham
1/2 small red and yellow peppers
1 small green and yellow zucchini
1/2 small aubergine
500 g floury potatoes
1/8 l Milk
1 TABLESPOON Butter

Directions

1
For the pesto, roast pine nuts in a pan without fat, remove. Grate the parmesan. Peel garlic and chop coarsely. Wash basil and shake dry. Coarsely puree basil, pine nuts, garlic, parmesan and 4 tbsp. oil in a tall mixing bowl with a hand blender. Season to taste with salt, pepper and lemon juice.
2
Wash the fillets, dab dry and cut into 3 pieces. Season with a little salt and pepper. Wash sage, dab dry. Cut ham lengthwise in half. Cover the skin side of the fish pieces with sage and wrap with ham.
3
Clean and wash the vegetables. Peel the peppers with a peeler and quarter them lengthwise. Cut zucchini and aubergine into slices, salt lightly and leave to stand for about 10 minutes.
4
For the puree, peel, wash and quarter the potatoes, cover and cook in salted water for about 20 minutes.
5
Dab the vegetables with salt and water with kitchen paper. Heat 2 tablespoons of oil in a large frying pan. Fry all vegetables for about 10 minutes, turning them over. Season with salt and pepper.
6
Heat 1 tablespoon of oil in a second pan. Fry the fish saltimbocca in it for about 3 minutes on each side.
7
Drain the potatoes. Heat milk and butter and add. Mash everything with a potato masher. Season to taste with salt and nutmeg. Stir in pesto loosely to taste. Serve everything.