← All recipes

🍽️ Sea bass wrapped in sage and ham with tomato salsa

410 kcal · 30 min · 4 servings

Ingredients

• 250 g mealy-cooking potatoes
• 2 carrots
• salt
• 75 ml milk
• 2 tbsp butter
• 1 handful arugula
• 40 g dried tomatoes (in oil)
• 2 tbsp olive oil
• 3 sprigs thyme
• 1 tbsp lemon juice
• salt
• cayenne pepper
• 600 g turbot fillet (kitchen-ready)
• pepper (from the mill)
• 4 slices Parma ham
• 4 sage leaves
• 2 tbsp olive oil

Instructions

1. 1. Peel the potatoes and the carrots.
2. 2. Cut the vegetables into coarse cubes.
3. 3. Put the vegetables in a pot with salted water.
4. 4. Simmer the vegetables over low heat for about 20 minutes until tender.
5. 5. Finely chop the tomatoes.
6. 6. Finely pick the thyme leaves from the stems.
7. 7. Mix the tomatoes with the oil and the thyme leaves.
8. 8. Add lemon juice, salt, and cayenne pepper.
9. 9. Season the tomato mixture to taste with the spices.
10. 10. Rinse the sea bass under running water.
11. 11. Pat the fish dry with a kitchen towel.
12. 12. Cut the sea bass into four roughly equal pieces.
13. 13. Season the fish pieces with pepper.
14. 14. Wrap each piece of fish in a slice of ham.
15. 15. Place a sage leaf on top of the ham package.
16. 16. Secure the package with a toothpick.
17. 17. Heat oil in a frying pan.
18. 18. Fry the fish packages in the hot oil.
19. 19. Fry them on each side for about 1 to 2 minutes until golden brown.
20. 20. Remove the pan from the heat.
21. 21. Let the fish packages cook through in the hot oil for a few more minutes.
22. 22. Drain the cooked vegetables.
23. 23. Let the vegetables drain well.
24. 24. Mash the vegetables until not completely smooth.
25. 25. Bring the milk to a boil in a small pot.
26. 26. Get the cold butter ready.
27. 27. Stir the hot milk and the cold butter into the vegetable puree.
28. 28. Rinse the arugula under running water.
29. 29. Remove coarse stems from the arugula.
30. 30. Pat the arugula dry.
31. 31. Chop the arugula coarsely.
32. 32. Set aside the arugula.
33. 33. Stir the arugula into the vegetable puree.
34. 34. Season the puree with salt.
35. 35. Get a cake ring ready.
36. 36. Place the puree in the cake ring on the plate.
37. 37. Carefully lift the cake ring.
38. 38. Place a piece of sea bass on the puree.
39. 39. Remove the toothpicks before serving.
40. 40. Drizzle the tomato vinaigrette over the fish.
41. 41. Serve the dish.

Nutrition per serving

• kcal: 410
• Protein: 33 g · Fett/Fat: 24 g · Carbs: 15 g