Ingredients
- 6 portion whitefish
- 12 slices of bacon
- 12 sage leaves
- extra virgin olive oil
- wild herbs or spinach
For the recipe of whitefish saltimbocca, fillet and peel the fish (if you have larger whitefish, use three, and cut the fillets in half). Cover them with a slice of bacon, then with a sage leaf and stop everything with a stick. Cook them by placing them on the side of the bacon, in a hot pan with a little oil. When the bacon has made a little crust, turn the skewer gently and finish cooking also on the other side. The saltimbocca are ready when the fish changes color. Serve them with blanched wild herbs.
Recipe by Paola Olivieri
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