in Italy

Monkfish saltimbocca

updated

Spread the love

Ingredients for 4 servings:

  • 4 monkfish medallions, 100 g each, from the thick middle piece, skinned
  • 4 slices of Parma ham
  • 16 sage leaves
  • 2 tbsp oil
  • 50 g butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

tasty and quick

Cut each monkfish medallion like a butterfly steak, fill each with a slice of Parma ham and two sage leaves, and secure with wooden skewers. Cover and refrigerate; this can be prepared the next morning. Heat oil in a non-stick pan, season the stuffed monkfish medallions with salt and pepper on both sides, and fry over high heat for a total of 5 minutes, turning once. Remove from the pan and keep warm. Foam the butter in the pan, add the remaining sage leaves, and toss to coat. Serve the monkfish saltimbocca with the sage butter. Serve with potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked pork fillet medallions with lamb's lettuce

Grilled fish in lemon butter