John Myers
Fish Saltimbocca with Tomato Rice
The perfect fish saltimbocca with tomato rice recipe with a picture and simple step-by-step instructions.
- 350 g Salmon fillet without bones
- Pepper
- 8 Pc. Sage leaves
- 8 NS. Parma ham slices
- 3 tbsp Olive oil
- 2 tbsp Butter
- 120 g Long grain rice
- 100 g Cocktail tomatoes
- 600 ml Vegetable broth
- 2 tbsp Olive oil
- 60 g Parmesan cheese
- Salt and pepper
- Pat the fish dry with kitchen paper, cut into 4 equal pieces and season with pepper. Cover each with 2 sage leaves and wrap with 2 slices of ham so that the ends are at the bottom. Heat the oil in a non-stick pan. Fry the pieces of fish in it first with the ham side facing down. Then fry for 3-4 minutes on each side over a medium heat. Add the butter, let it melt and pour over the fish. Place warm. For the tomato rice: bring the vegetable stock to the boil and let the rice soak over a medium heat for 25 minutes. Halve the tomatoes and add to the rice with the olive oil. Season with salt and pepper. Arrange the fish saltimbocca with the tomato rice on plates and serve with the grated Parmesan.
Facebook Comments