Wild Boar Saltimbocca with Fresh Bay Leaves
- 350 grams Green beans
- 800 grams waxy potatoes
- 3 Red onions
- 600 grams Wild boar fillet
- freshly ground peppers
- 6 slices air dried ham
- 12 fresh bay leaves
- 2 Tbsps clarified butter
- fresh Laurel leaf (for garnishing)
Rinse beans and blanch in boiling salted water for about 6-8 minutes. Drain and rinse in cold water, drain again. Peel potatoes and chop coarsely. Cook in boiling salted water for about 15 minutes, drain. Peel onions and cut into wedges.
Rinse wild boar fillet and pat dry. Trim and cut into 12 equal slices. Flatten with a meat mallet, season with pepper. Cut ham slices in half and cover each cutlet with half slices of ham. Top with fresh bay leaves and secure with toothpicks.
Heat half of butter in a pan and cook cutlets for 2 minutes per side. Heat remaining butter in another pan and saute onions, beans and potato cubes until onions are translucent. Season with salt and pepper. Arrange with saltimbocca on plates and garnish with fresh bay leaves. Serve.