Trout Saltinbocca
Preamble
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.
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
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