Dried meat

Monkfish saltimbocca

A novel twist to this popular Italian meat dish
Seeteufel Saltinbocca 002 gr

Ingredients (for 4 people)

  • 600 g monkfish fillet
  • 1 tbsp lemon juice
  • A little salt
  • 12 slices of Grischuna Grisons dry-cured ham
  • 12 sage leaves
  • 2 tbsp cooking butter
  • 2 dl vegetable or fish bouillon
  • 9 cherry tomatoes
  • 1 tbsp butter


Cut the monkfish fillets into 12 slices, sprinkle with lemon juice and season to taste. Leave to marinate for a short time.

Put one folded up slice of dry-cured ham and one sage leaf on each fillet and hold it in place with a toothpick.

Sear on both sides in the hot cooking butter, add the bouillon, cover and leave to simmer over low heat for 8 to 10 minutes.

In the meantime, steam the whole cherry tomatoes lightly in the hot butter, stirring frequently.

Serve the fish and garnish with the cherry tomatoes.