Another cracking recipe from Simply Fish, The Fishmonger’s Company Cookbook (must go there soon). Although next time I make it I will use a good chicken stock instead of fish stock, I felt the minestrone was just a bit too fishy for my taste.

This is a great dinner party meal, looks impressive and relativity easy to serve.

Saltimbocca of bass with vegetable minestrone

4 x skinned bass fillets (need a bass of around 5lb)
basil leaves
4 slices of prosciutto
3 tablespoons olive oil
Salt & pepper

3 tablespoons olive oil
1 diced oinion
1 diced leek
1 diced carrot
3 diced sticks of celery
2 finely chopped garlic cloves
75ml white wine
500ml fish stock (fresh, but do try chicken stock instead)
½ tablespoon tomato puree
400g can chopped tomatoes
6 shredded basil leaves

500g peeled and diced potatoes
20g butter

Trim and remove any pin bones from the bass
Top with a couple of basil leaves and wrap a slice of prosciutto, leaving the ends showing
Put in fridge to chill

Sweat the vegetables in olive oil until the onion and leek have softened
Add garlic and white wine and reduce by half
Add stock, tomato puree and chopped tomatoes
Season and simmer for 20 minutes

Mash the boiled potatoes with the butter and add seasoning, keep warm

Fry the fish parcels for 2 minutes each side in olive oil
Put into hot oven for 5-6 minutes

To assemble, place a spoonful in the centre of four shallow bowls.
Place fish squares on top and spoon the minestrone around the potato
Garnish with micro salad or cress for us mere mortals!!

Wine: a good Sauvignon from the Loire Valley, 2010 Sauvignon de Touraine, Domaine des Chezelles

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