Steamed Pike-perch � la Mediterranean
A light Mediterranean dish full of flavour.
4 skinless fillets of pike-perch
4 slices of Parma ham
200 g cherry tomatoes
50 g olives
50 g capers
200 g cooked fresh spinach pasta
salt and olive oil
Bone the fillets, lightly season with salt and make them into rolls. Wrap a slice of ham and some sage leaves around each roll.
Lay out four sheets of A3-sized SAGA Cooking Paper and evenly portion the cooked pasta, cherry tomatoes, olives and capers in the middle of each sheet. Place a pike-perch roll on top, drizzle with olive oil and make a SAGA pouch.
Boil some water in a large pan (enough so that the SAGA pouches can sit on the bottom of the pan without being totally covered). Carefully place the wraps in the boiling water and cook for 8 minutes. Before plating the pouches, place them on a sheet of kitchen paper for a minute or so to soak up the excess water. Let each person open his or her own wrap to enjoy the full aroma as it unfolds.
TOP TIP: Use cocktail sticks to keep the ham in place.