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HaddockSaltimbocca

Haddock Saltimbocca

HaddockSaltimboccaThe classic saltimbocca dish consists of thin slices of veal topped with a sage leaf, wrapped in a prosciutto slice, and sautéed in butter. If prepared properly, saltimbocca should melt in your mouth.

  Other variations can include chicken or pork.  While haddock saltimbocca isn’t a typical Italian dish, these tender morsels were absolutely delicious.  This recipe makes for a perfect finger food dish.  Saltimbocca, in Italian, means “to jump into the mouth” which is exactly what these did when I made them…they were that good!

Serves 4
inspired by Sean Armstrong’s Kitchen

4 haddock fillets, cut into bite-sized strips
10 sage leaves, chopped
zest of 1 lemon
olive oil
1/3 cup white wine
prosciutto slices, cut in half lengthwise
toothpicks

Dipping Sauce –
1/2 cup freshly squeezed lime juice
1 red chili, minced
2 tablespoons soy sauce
1 teaspoon fish sauce
1 tablespoon brown sugar

saltimbocca marinade ingredientsIn a large bowl add sage, lemon zest, 2 tablespoons olive oil and white wine. Stir to combine and add fish. Allow to marinate at room temperature for 20 minutes.  To make the dipping sauce, combine all ingredients and stir until sugar has dissolved.

haddock marinatingRemove fish from marinating sauce, pat dry with paper towel and wrap each piece with prosciutto. Secure with toothpicks.

haddock saltimbocca preppedOver medium heat add fish to a lightly oiled frying pan and cook about 2 minutes each side.  Serve on a platter with the dipping sauce and let your guests dig in.

The Culinary Chase’s Note: Use any firm white-fleshed fish.  Don’t leave the fish to marinate longer than 20 minutes as the wine will continue to cook the fish and it will begin to fall apart.  This will make it difficult to wrap and roll up the fish in the prosciutto slice.  Enjoy!

The post Haddock Saltimbocca appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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