Monkfish saltimbocca

Ingredients for 2 servings:

• 4 monkfish medallions, approx. 50 g each
• salt and pepper
• lemon juice
• 8 sage leaves
• 4 slices of Parma ham, thinly sliced
• 2 tbsp extra virgin olive oil
• 10 g butter
• 4 potatoes
• 2 tbsp extra virgin olive oil
• 1 pinch of pepper
• 1 pinch of paprika powder
• n. B. Salt
• 150 ml fish stock
• 2 tbsp lemon juice
• 2 tbsp cream
• 8 sage leaves
• 1 pinch(s) of sugar
• e.g. potato starch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pat the monkfish medallions dry, season with salt and pepper, and drizzle with a little lemon juice. Place a sage leaf on each side and wrap the fish in a slice of ham. Heat oil and butter in a pan and sear the fish parcels on both sides for about 1-2 minutes. For the baked potatoes, peel the potatoes, cut them into eighths, and marinate them with oil, pepper, and paprika. Place them on a baking sheet lined with baking paper. Bake in an oven preheated to 200°C (top/bottom heat) for about 10-15 minutes until crispy. Place the fish in the oven with the potatoes to keep warm. For the sauce, pour the fish stock into the pan. Mix with lemon juice, chopped sage leaves, and cream. Season to taste with sugar and thicken with potato starch. Season the potatoes with salt and serve on warmed plates with the fish and sauce.