TURBOT FISH SALTIMBOCCA WITH PARMA HAM PDO, GRILLED LETTUCE HEART AND TRADITIONAL BALSAMIC VINEGAR
Ingredients:
4 turbot fillets
4 slices of Parma ham PDO 24 months
4 sage leaves
30 g butter
10 g flour
1 garlic clove
2 lettuce hearts
20 ml traditional balsamic vinegar
40 ml of evo oil
Salt
Pepper
Procedure
Lay the sage on the turbot fillets, then add the slices of PDO Parma ham and lightly flour them. After melting the butter in a frying pan with the garlic clove, gently brown the fillets, browning them on both sides.
Cut the lettuce hearts lengthwise and brown them over a high flame in a non-stick pan for 2 minutes, season with salt and pepper.
