🍽️ Fish Saltimboca with Ratatouille

Name: Fish Saltimboca with Ratatouille
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g cherry tomatoes; 150 g baby corn; 200 g shiitake mushrooms; 1 red bell pepper; 1 zucchini; 1 onion; 1 clove garlic; 1 handful mixed herbs (e.g. basil, oregano, thyme); 2 tbsp olive oil; 300 ml vegetable broth; salt; pepper; 4 cod fillets (140 g each); white pepper; 8 sage leaves; 4 slices Parma ham; 2 tbsp olive oil; 200 ml dry white wine; 30 g crème fraîche

456 kcal · 30 min · 4 servings

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Ingredients

300 g cherry tomatoes
150 g baby corn
200 g shiitake mushrooms
1 red bell pepper
1 zucchini
1 onion
1 clove garlic
1 handful mixed herbs (e.g. basil, oregano, thyme)
2 tbsp olive oil
300 ml vegetable broth
salt
pepper
4 cod fillets (140 g each)
white pepper
8 sage leaves
4 slices Parma ham
2 tbsp olive oil
200 ml dry white wine
30 g crème fraîche

Instructions

1. Wash the tomatoes and cut them in half.
2. Rinse the baby corn.
3. Clean the shiitake mushrooms and cut them in half.
4. Wash the bell peppers, halve them, and remove the white membranes and seeds.
5. Cut the bell pepper flesh into thin strips.
6. Slice the zucchini into thin rounds.
7. Peel the onion and garlic.
8. Finely dice the onion and garlic.
9. Rinse the herbs under running water.
10. Finely chop the herbs.
11. Heat the oil in a pot.
12. Fry the onions and garlic in it until they become translucent.
13. Add the corn cobs and the pepper strips.
14. Sauté the vegetables while stirring for 2 to 3 minutes.
15. Deglaze the mixture with the vegetable broth.
16. Add the mushrooms.
17. Let the mixture simmer for about 5 minutes.
18. Add the tomatoes and zucchini slices.
19. Let everything simmer for another 5 minutes.
20. Add the chopped herbs.
21. Season the ratatouille with salt and pepper.
22. Remove the pot from the heat and cover it.
23. Wash the fish fillets and pat them dry.
24. Season the fish with a little salt and pepper.
25. Rinse the sage leaves and shake them dry.
26. Place two sage leaves on each fish fillet.
27. Wrap the fillet with Parma ham.
28. Secure the roll with toothpicks.
29. Heat oil in a frying pan.
30. Fry the fish for 1 to 2 minutes on each side.
31. Remove the fish from the pan and keep it warm.
32. Pour the white wine and crème fraîche into a tall container.
33. Bring the mixture to a boil once.
34. Foam the sauce using a hand blender.
35. Distribute the ratatouille onto the plates.
36. Place one fish saltimboca on the vegetables.
37. Pour the wine foam over the dish.

Nutrition per serving

kcal: 456
Protein: 46 g · Fett/Fat: 19 g · Carbs: 18 g