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Polettos Recipes Halibut Saltimbocca with Ligurian Potato Salad

Anonim

Potatoes, caraway and sea salt, mixed with Dijon mustard, vinegar and sage leaves, as well as white halibut fillet, lemon and anchovy fillet are some great ingredients from which Cornelia Poletto conjures her fabulous halibut saltimbocca with potato salad.

HALIBUT-SALTIMBOCCA WITH POTATO SALAD

DIFFICULTY: easy

PREPARATION TIME: about 1 hour

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MARINING TIME: about 1 hour

INGREDIENTS (FOR 4 PORTIONS):
For the salad:

  • 600 g of small firming potatoes

    (eg La Ratte)

  • 1 tbsp caraway
  • coarse sea salt
  • 4 shallots (finely diced)
  • 2 tablespoons of best olive oil
  • 1 tbsp Dijon mustard
  • 4 tbsp of dried berry selection vinegar (or balsamic vinegar) 100 ml of poultry stock or stock
  • Fleur de Sel (high quality sea salt)
  • pepper from the grinder
  • 4 tbsp chives and smooth parsley (finely chopped)
  • thinly grated peel of 1 organic lemon
  • 1 anchovy fillet (finely chopped)
  • 1 tsp capers (finely chopped)
  • 6 tablespoons of best olive oil.

For the Saltimbocca:

  • 600 g fillet of white halibut or monkfish
  • Fleur de Sel
  • pepper from the grinder
  • 4 slices of Parma ham
  • 8 sage leaves
  • 2 tbsp olive oil.

Also:

  • 2 tbsp halved black olives
  • 2 tbsp. Dried tomatoes in oil (drained, cut into strips).

preparation

  1. Washing potatoes, with caraway and coarse sea salt

    cook in boiling water. Drain, steam. Allow to cool and slice. Steam the shallots in olive oil. Add mustard, vinegar and stock or broth, season with fleur de sel and pepper. Warm the vinaigrette over the potatoes. Marinate covered at least 1 hour.

  2. Mix herbs, lemon zest, chopped anchovy fillet, capers and oil to a salsa verde.
  3. Wash halibut, pat dry. Season and divide into 8 equal pieces. Cover with 1/2 slice of Parma ham and 1 sage leaf. Saltimbocca in hot oil

    sauté crispy on the side of the ham. Turn and allow to simmer for 3-4 minutes over low heat.

  4. Lightly warm marinated potatoes, salsa

    Add verde, olives and dried tomatoes, season to taste. Serve with the saltimbocca.

PRO PORTION:
about 590 kcal, 40 g protein, 31 g fat, 32 g carbohydrates

Here you can download the recipe:

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