Fish Saltimbocca with Ratatouille

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.