John Myers
Ingredients for 6 servings:
- 150 g catfish fillet(s)
- 6 slices of smoked ham
- 12 m.-large sage leaves
- 1 tsp butter
- e.g. salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
Amuse-gueule, also suitable as an ingredient for fine soups
Portion the fish fillet into six, preferably equal-sized pieces. Carefully season with salt—the ham will make it salty anyway—and pepper on both sides. Top each fillet with a sage leaf on the front and back and wrap each piece in a slice of ham. Carefully secure the saltimbocca with a toothpick. Melt the butter in a pan and fry the saltimbocca over medium heat for about 5 minutes until crispy on all sides. Cover and let rest for 10 minutes to allow the fish to cook. Serve.
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