Zander Saltimbocca

Name: Zander Saltimbocca
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g fine ribbon noodles (e.g. fettuccine); 7-10 Tbsp Salt; 400 g Courgette; 1-2 Garlic cloves; 800 g Pike-perch fillet; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper; 1 Stalk sage; 4 (approx. 28 g) thin slices of Parma ham; 4 TABLESPOONS Olive oil; 7-10 Tbsp Lemon; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g fine ribbon noodles (e.g. fettuccine)
7-10 Tbsp Salt
400 g Courgette
1-2 Garlic cloves
800 g Pike-perch fillet
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper
1 Stalk sage
4 (approx. 28 g) thin slices of Parma ham
4 TABLESPOONS Olive oil
7-10 Tbsp Lemon
7-10 Tbsp wooden skewers

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean and wash the zucchini. Cut into fine, long strips with a special peeler (with teeth). Peel the garlic and press it through a garlic press.
2
Cut the fillet into 4 pieces, wash and pat dry. Sprinkle with lemon juice and season with salt and pepper. Finely chop 2 sage leaves. Stick the remaining leaves and Parma ham with wooden skewers onto the fillet pieces.
3
Heat 2 tablespoons of olive oil. Fry the fish pieces on each side for 3-4 minutes. In the meantime, heat 2 tablespoons of oil in a second pan. Fry the garlic and zucchini for 2-3 minutes at medium heat.
4
Season with salt, pepper and chopped sage. Add the drained pasta and toss with the vegetables. Serve garnished with lemon.