Turbot saltimbocca with puree
very easy
40 mins
40 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 35 g Pine nuts
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 150 g Organic Soft Tomatoes
- 2 TABLESPOONS Sugar
- 3 TABLESPOONS light balsamic vinegar
- 50 ml dry white wine
- 7-10 Tbsp Pepper
- 4 turbot fillets (approx. 180 g each)
- 2-3 stem(s) Sage
- 8 discs Serrano ham (about 15 g each)
- 50 g Rocket
- 30 g Butter
- 150 ml Milk
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Roast the pine nuts in a pan without fat, turning them golden brown and put them aside. Peel garlic and chop finely.
- 2
Heat 2 tablespoons of oil in a frying pan, briefly sauté the garlic in it, add the tomatoes and sprinkle with sugar, allow to caramelize slightly for about 1 minute. Deglaze with vinegar and wine, simmer for about 2 minutes.
- 3
Season with salt and pepper, keep warm.
- 4
Wash the fish, dab dry, cut the fillets in half lengthwise and lay them next to each other. Season with salt and pepper. Put 1-2 sage leaves on each half of the fillet. Wrap a slice of ham around each piece and fix it with wooden skewers.
- 5
Heat 2 tablespoons of oil in a large coated frying pan. Fry the fish parcels in it at medium heat on each side for about 2 minutes until golden brown. Sort the rocket, wash and shake dry.
- 6
Heat butter and milk in a pot. Drain the potatoes and let them evaporate briefly. Add milk mixture and mash to puree. Season to taste with salt and nutmeg. Arrange fish with mashed potatoes and tomatoes.
- 7
Sprinkle with pine nuts and rocket.
Nutrition Facts
620 kcal
37 g
31 g
47 g
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