Monkfish saltimbocca with spinach leaves - HANDL TYROL
Pretty little morsels of deliciousness – just the right thing for a special raclette evening! Served with a grilled spinach Mornay.
Ingredients
- 500 g monkfish medallions
- 100 g HANDL TYROL Tiroler Speck PGI Ham
- Fresh sage leaves
- Salt, olive oil
- 30 g butter
- 30 g flour
- ½ l milk
- Nutmeg
- 2 egg yolks
- 75 g grated Parmesan
- 50 g cream
- 1 shallot
- ½ clove garlic
- 200 g spinach leaves
- 50 g dried tomatoes
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