Fish Saltimbocca with Ratatouille
Ingredients
- For the ratatouille
- 300 grams Cherry tomatoes
- 150 grams Baby corn cob
- 200 grams shiitake mushrooms
- 1 Red Bell pepper
- 1 Zucchini
- 1 onion
- 1 garlic clove
- 1 handful mixed Fresh herbs (such as basil, oregano, thyme)
- 2 Tbsps olive oil
- 300 milliliters Vegetable broth
- salt
- peppers
- For the saltimbocca
- 4 Cod (each about 140 grams)
- white peppers
- 8 sheets Sage
- 4 slices Prosciutto
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 30 grams Crème fraiche
Preparation steps
For the ratatouille: rinse and halve tomatoes. Rinse baby corn. Clean and halve shiitake. Rinse and halve bell pepper, remove seeds and ribs and cut into strips. Rinse and thinly slice zucchini. Peel onion and garlic and chop. Rinse herbs and shake dry, pluck off leaves and chop finely.
Heat oil in a saucepan and saute onion and garlic until translucent. Add baby corn and bell pepper and saute for 2-3 minutes, stirring. Deglaze pan with broth and add mushrooms, simmer for about 5 minutes. Add tomatoes and zucchini and simmer for about 5 minutes. Add herbs and season with salt and pepper. Cover and remove from heat.
For the saltimbocca: rinse and pat dry fish fillets, season with a little salt and pepper. Rinse sage and shake dry. Place two sage leaves onto each fish fillet and wrap with prosciutto. Secure with toothpicks. Heat oil in a pan cook fish for about 1-2 minutes per side. Remove from the pan and keep warm. Add white wine and crème fraîche to the pan and bring to a boil, pour into a large bowl and froth with an immersion blender.
Spread ratatouille on plates and top with fish. Drizzle with wine foam and serve.
