Saltimbocca of Red Mullet

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Saltimbocca is usually a veal escalope wrapped in Parma ham with sage. The ham and the sage are, however, just as complementary to red mullet.

While the Italians usually choose to eat their fish whole and on the bone, this is one l prefer to fillet because it has excessive quantities of small bones. If you did cook the fish whole, it would have to be unwrapped from the Parma ham before it could be eaten and your enjoyment of the dish would be impaired