Monkfish saltimbocca with rampion salad

Ingredients for 5 servings:

• 10 monkfish fillets
• 10 slices of Parma ham
• 10 sage leaves
• 10 scampi
• Butter for frying
• 300 g lamb’s lettuce (Rapunzel)
• 15 g arugula
• 2 onions, red
• 1 bunch parsley, flat
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar bianco or good white wine vinegar
• 2 dashes lemon juice
• 15 small tomatoes (vine tomatoes)
• some mustard
• some honey
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the lettuce. Peel and finely chop the onions. Wash the tomatoes and cut into bite-sized pieces. Wash and finely chop the parsley. Then combine everything. Season the monkfish fillets with salt and fry briefly. Wrap each fillet in a sage leaf and a slice of ham and fry in the butter for 3-4 minutes. Finally, fry the scampi in the pan. Mix together all the remaining ingredients for the salad dressing and pour over the salad. Arrange the saltimbocca rolls and the scampi in portions on plates.