Trota Saltinbocca
Saltimbocca or saltinbocca (depending on dialect) means literally ‘jump in the mouth’. It usually refers to veal which is finely sliced, rolled with prosciutto and sage then pan-fried. The result is a delicious mouthful and lends itself to all sorts of variations.
Ingredients:
4 fillets of trout or redfin
150 grams mozzarella cheese, sliced finely
8 slices prosciutto
1 clove garlic, crushed
20 grams parmesan, grated
salt and pepper
50 grams butter or oil
a few leaves of tarragon or Italian parsley
100 ml white wine
flour
5 grams Italian parsley, chopped
Directions:
Gently pound the fish fillets between "gladwrap" to flatten into fine slices.
Lay on top the finely sliced prosciutto and the mozzarella cheese.
In a bowl combine parmesan, garlic, salt, pepper, tarragon or parsley.
Spread this mixure on top of the fish fillet, prosciutto and cheese.
Roll to form a "saltinbocca" and secure with a toothpick.
Dust the fish rolls with flour warm butter or oil in a frypan, when foaming, place in the fish rolls and cook gently.
Add the wine and let it reduce.
Serve on warm plates sprinkled with chopped Italian parsley.