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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
  • 1 garlic clove, finely chopped
  • 1 dl white wine
  • 8 dl vegetable bouillon, hot
  • 1 courgettes, coarsely grated
  • 250 g risotto rice
  • 50 g grated Parmesan
  • 1 tbsp butter
  • 1 organic lemon, use grated zest only
  • salt and pepper to taste
Courgette
  • 1 tbsp olive oil
  • 1 courgettes, cut diagonally into approx. 5 mm slices
  • a little pepper
  • 0.25 tsp salt
Saltimbocca
  • 0.25 tsp salt
  • 4 trout fillets (organic) skinless, (each approx. 150 g) halved
  • a little pepper
  • 1 tbsp olive oil
  • 16 sage leaves
  • 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.