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Pike perch saltimbocca with warm potato salad
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 15g
  • Carbohydrates about 35g
  • Protein about 34g
This is needed
This is needed for 4 portion
Warm potato salad
  • 1 kg raclette potatoes, freshly cooked, hot
  • 2 tbsp coarse-grain mustard
  • 3 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 2 dl vegetable bouillon, hot
  • 1 red onion, thinly sliced
  • 0.5 tsp salt
  • 2 tbsp capers, rinsed, drained
  • a little pepper
  • 1 bunch flat-leaf parsley, roughly chopped
Pike perch saltimbocca
  • 8 slices cured ham
  • 8 skinless pike-perch fillets, approx. 60 g each
  • a little clarified butter
  • 8 sage leaves
  • some toothpicks
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And that's how it's done
And that's how it's done
Warm potato salad
Cut the potatoes into slices approx. 3 mm thick, place in a bowl. Pour over the bouillon, cover and leave to infuse for approx. 30 mins. Combine the mustard, vinegar and oil and mix well, add the onion and capers, season. Mix the dressing in with the potatoes, top with parsley.
Pike perch saltimbocca
Place the cured ham and sage on top of the pike perch fillets, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Fry the fillets in batches for approx. 1 min. on each side, remove from the pan and serve with the potato salad.