Soletimbocca

Friday 4 April

Holt has been thinking deep thoughts about a fishy variant on saltimbocca. The roulades were a first approximation. This was a second: nice, but not great. We discovered that we only had three little fillets left but a surprisingly larger amount of prosciutto, so we folded each over the ham-y bits, and fried them up. The contrasts were too extreme: tender but slightly bland fish; crisp, salty prosciutto, which overpowered its aqueous buddy. Not bad . . . but not a keeper.