Parma ham wrapped fish with pesto sauce
By Nisha Thomas
- 250g firm white fish (Nisha uses River Cobbler)
- Sea salt
- Freshly ground pepper
- Italian Parma Ham, 6 to 8 thin slices
- 4 new potatoes, quartered
- 300g asparagus
- 20g butter
- 6 sage leaves
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 tsp basil pesto
- 100g spinach
- 100ml water
- 120ml single cream
- Crusty bread, to serve
Cut the fish into four long pieces, and season with salt and pepper.
Separate the parma ham slices and lay them out flat on a chopping board. Place the fish on top of a slice of ham, and roll it tightly. Use more than one slice of ham if needed. Set to one side.
Bring a pan of water to the boil, and cook the potatoes for 6 minutes. Add the asparagus and cook for a further two minutes. Drain, and set them to one side.
Melt the butter in a large frying pan, and fry the sage leaves till crisp. Remove with a slotted spoon and drain on kitchen towels.
Put the fish wrapped in parma ham in the same pan, and cook until the parma ham turns crispy – around 3 minutes on each side. Lift the fish out of the pan and set onto the paper towel alongside the sage leaves.
Next, add a splash of oil to the same pan, and sauté the onions on a medium heat for 5 minutes. Stir in the pesto, return the potatoes and asparagus to the pan, add the spinach, and then pour in the water.
Bring to a simmer, and then season to taste. Pour in the cream, return the fish to the pan, and then cook gently for a further five minutes. Garnish with the fried sage leaves and serve with some crusty bread.