Umbrian Pork Fisherman

Rating: 3.50 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel garlic clove and press through a press. Strip sage leaves from the coarse stems and chop finely. Cut ham and liver into very fine cubes.

Thinly grate the lemon and set the peel aside, covered. Cut the lemon in half. Squeeze one half, cut the other into thin slices.

Chop anchovy fillets finely. Place capers in a tea strainer and rinse under running water.

Cut pork fish into 2 slices per unit, place on cut surface and flatten. Season with salt and pepper. Spread ham, garlic, sage, capers evenly in a roasting pan. Add juice of one lemon, grated lemon peel and the oil on top. Sauté briefly while stirring.

Place the pork fish in the frying pan and roast at medium heat for 6-7 minutes on each side. In the meantime, coarsely chop the parsley. Just before the end of the roasting time, pour the white wine into the roasting pan and bring to a boil briefly.

Top the fillets with lemon slices and sprinkle with the chopped parsley. Serve immediately. The fillet is best served with country bread and a dry country wine from Umbria.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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