Perch Fish Fillets
Aromatic Herbs Sprouts
Extra Virgin Olive Oil
Chef of the restaurant "La Beola" Grand Hotel Majestic – Pallanza
"Let’s start by taking the ham, sliced very thinly, on top of which you lay the Perch fillet – best cut is the back of the fish – get rid of the extra ham on the sides or it would cover the fish’s taste, and then roll it and block it with a stick so that they won’t open while cooking.
Pour a little oil on a warm pan, don’t add salt as the ham is giving out some of his own and put the ‘saltimbocca’ to roast on every sides. Val Vigezzo ham’s characteristic is its smoky taste and it will add this to the final dish.
To prepare the Mellon fluff, cut some rather large cubes and put them in the mixer with some salt, EVO and a drop of sparkling water. When smooth pour three large spoons on the dish’s bottom.
Take the stick off the ‘saltimbocca’, lay them on the mellon fluff with some lettuce leaves dressed with EVO and salt. Some aromatic herbs sprouts on top and a few drops of extra virgin olive oil and Saltimbocca with Perch Fish on Mellon fluff is ready."