Pike perch with prosciutto

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Pike perch with prosciutto

Pike perch with prosciutto

Number of people

4 pike-perch fillets (700 g)

1 teaspoon of salt

6 slices of parma ham (Italian raw ham) or another raw ham

2 tablespoons olive oil or butter

6 tomatoes

1 clove of garlic

1 bunch of basil

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation: 20 min
Cooking time: 15 min
Step 1
Preheat the oven to 175°C (thermostat 6). Salt the fillets.
Step 2
Place the fillets side by side, 2 by 2, crossed (the tail of one beside the head of the other). Fold them into regular rolls.
Step 3
Wrap the ham around each of the 2 rolls of fish. Brown everything in a little oil or butter in a frying pan.
Step 4
Put them in a dish, in the oven at half height, until they are cooked to perfection (about 15 min).
Step 5
Cut the tomatoes into pieces. Peel and cut the garlic. Coarsely chop the basil.
Step 6
Fry the tomatoes and garlic in oil or butter in a frying pan. Season with salt, pepper and basil.
Step 7
Cut the fish rolls into large pieces (5-6 cm wide) and serve with the tomatoes.
I add my grain of salt

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