Trout 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. Patrizia has adapted it for use with river trout or red fin fish to serve at Simone’s in Bright.

Serves 4

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

Method

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