🍽️ Stingray Fillets with Sage and Ham

Name: Stingray Fillets with Sage and Ham
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g sturgeon fillet; 3 sprigs sage (or 12 leaves); 12 slices pancetta; pepper (from the mill); 1 tbsp lemon juice

306 kcal · 30 min · 4 servings

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Ingredients

600 g sturgeon fillet
3 sprigs sage (or 12 leaves)
12 slices pancetta
pepper (from the mill)
1 tbsp lemon juice

Instructions

1. Rinse the stingray fillet under running water.
2. Pat the fish completely dry with a kitchen towel.
3. Cut the fillet into eight equal pieces.
4. Wash the sage leaves under cold water.
5. Shake the leaves dry and pick them off the stems.
6. Place one sage leaf on each piece of fish.
7. Wrap each piece with one slice of pancetta (Italian cured ham).
8. Place the fillets on the preheated grill.
9. Grill the fish for 6 to 8 minutes.
10. Turn the pieces once during grilling.
11. Season the finished fish freshly with ground pepper.
12. Drizzle the fish with a little lemon juice at the end.

Nutrition per serving

kcal: 306
Protein: 26 g · Fett/Fat: 22 g · Carbs: 0 g