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Trout saltimbocca with courgette risotto
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 635
  • Fat about 24g
  • Carbohydrates about 54g
  • Protein about 50g
This is needed
This is needed for 4 people
Risotto
  • 1 tbsp olive oil
  • 2 spring onion incl. green part, finely chopped
  • 250 g risotto rice
  • 1 garlic clove, finely chopped
  • 1 dl white wine
  • 1 courgettes, coarsely grated
  • 8 dl vegetable bouillon, hot
  • 50 g grated Parmesan
  • 1 tbsp butter
  • salt and pepper to taste
  • 1 organic lemon, use grated zest only
Courgette
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 1 courgettes, cut diagonally into approx. 5 mm slices
  • a little pepper
Saltimbocca
  • 4 trout fillets (organic) skinless, (each approx. 150 g) halved
  • 0.25 tsp salt
  • a little pepper
  • 16 sage leaves
  • 1 tbsp olive oil
  • 4 slices cured ham, halved lengthwise
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And that's how it's done
And that's how it's done
Risotto
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Add the courgette. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese, butter and lemon zest into the risotto.
Courgette
Heat the oil in a non-stick frying pan. Fry the courgette for approx. 3 mins. on each side until golden brown, remove, season.
Saltimbocca
Season the fish fillets, place a sage leaf on each side, wrap with cured ham, secure with a toothpick if necessary. Heat the oil in the same pan, fry the fish for approx. 3 mins. on each side. Plate up the risotto with the courgette and saltimbocca.

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