Peruvian Fish Saltimbocca
Cover each fish filet with one sage leaf and wrap in one slice Serrano ham.
Peel the potatoes and cook together with the garlic clove in salted water for about 20 minutes.
Cut avocados into halves, remove pits, and peel. Drain the potatoes and mash together with avocados and crème fraîche. Season to taste with salt and pepper.
Add some olive oil in a nonstick pan and fry fish on each side for 4-6 minutes.
Cut dried tomatoes into fine slices and mix with olive oil, chopped herbs, and coarse sea salt.
Arrange puree on plates, place fish on top, and garnish with tomatoes.
1 1/2 Hours
4 pieces (1 ½ Pounds) Haddock or Codfish
4 sage leaves
4 slices Serrano ham
1 ¾ pounds potatoes
1 clove garlic
2 Peruvian avocados
2 tablespoons crème fraîche
1 ½ cups dried tomatoes
4 tablespoons olive oil
Fresh basil or parsley, chopped
Coarse sea salt