Monkfish Saltimbocca

, from Issue #57. September, 2015
Photography by Manja Wachsmuth.
Monkfish Saltimbocca

If the budget allows, scallops or crayfish can also be used in these tasty morsels. 

INGREDIENTS

500 grams firm white fish (I used monkfish)
2 tablespoons olive oil
1 clove garlic, crushed
finely grated zest 1 lemon
sea salt and freshly ground pepper
130 grams very thinly sliced prosciutto
Garnish
25 small sage leaves
2 tablespoons olive oil
25 thin slices roasted red capsicum
toothpicks to serve

METHOD

Cut the fish into large bite-sized pieces. You should get about 25 pieces. Place in a bowl and combine with the oil, garlic and lemon zest and season well.

Carefully separate the slices of prosciutto and cut into strips about 10cm x 2cm. You need enough to wrap each piece of fish. Place a piece of fish on one end of the prosciutto and wrap tightly. Place seam side down on a tray and repeat with the remaining fish and prosciutto. Cover and refrigerate until ready to cook. 

Garnish: Heat the oil in a sauté pan and cook the sage leaves until crisp. This will only take a few seconds. Drain on kitchen towels and set aside. 

To cook: Heat a little olive oil in a sauté pan and place the wrapped fish pieces, seam side down in the pan and cook for 2-3 minutes, turning to cook on all sides, or until the fish is just cooked through and the prosciutto is crisp and golden.

Drain on kitchen towels then arrange on a serving platter. Top each with a piece of roasted capsicum then skewer with a toothpick. Garnish with a crisp sage leaf and serve immediately. Makes about 25.