Garfish Saltimbocca


Preparation time
10 minutes

Cooking time
5 minutes

2 people

1 packet 200g Ferguson Australia Garfish, thawed overnight in the refrigerator
6 slices prosciutto
12 sage leaves
25g butter
1Tblsp olive oil
50ml dry white wine
2Tblsp caperberries
2 bunches asparagus - steamed to serve

Garfish Saltimbocca

Defrost Garfish as per instructions

Remove Garfish from packaging and pat dry with paper towel

Lay Garfish out on a board.  Place 2 sage leaves per piece of fish then lay a slice of prosciutto over each piece of Garfish.

In a large saucepan heat olive oil and butter.

Place your Garfish prosciutto side down and cook for 2mins.  Turn and cook for 1 minute.  Take out to rest on a plate.

Pour white wine into frypan along with your caperberries and cook until it has reduced by half.

To serve, place Garfish on the plate with steamed asparagus on the side.  Pour your sauce and caperberries over fish.

(Dietary specifications: Gluten free. For Lactose Free option substitute butter for lactose free butter)