<img src="http://www.lgssales.com/wp-content/uploads/Peruvian-fsh-Saltimbocca-300x149.jpg" alt="Peruvian-fsh-Saltimbocca" width="300" height="149" class="alignright size-medium wp-image-1356" /><strong>Ingredients:</strong>
<ul>
	<li>4 pieces (1 ½ Pounds) Haddock or Codfish</li>
	<li>4 sage leaves</li>
	<li>4 slices Serrano ham</li>
	<li>1 3/4 pounds potatoes</li>
	<li>1 clove garlic</li>
	<li>2 Peruvian avocados</li>
	<li>2 tablespoons crème fraîche</li>
	<li>Salt and Pepper</li>
	<li>1 1/2 cups dried tomatoes</li>
	<li>4 tablespoons olive oil</li>
	<li>Fresh basil or parsley, chopped</li>
	<li>Coarse sea salt</li>
</ul>


<strong>Directions:</strong>
<ol>
	<li>Cover each fish filet with one sage leaf and wrap in one slice Serrano ham.</li>
	<li>Peel the potatoes and cook together with the garlic clove in salted water for about 20 minutes.</li>
	<li>Cut avocados into halves, remove pits, and peel. Drain the potatoes and mash together with avocados and crème fraîche. Season to taste with salt and pepper.</li>
	<li>Add some olive oil in a nonstick pan and fry fish on each side for 4-6 minutes.</li>
	<li>Cut dried tomatoes into fine slices and mix with olive oil, chopped herbs, and coarse sea salt.</li>
	<li>Arrange puree on plates, place fish on top, and garnish with tomatoes.</li>
 </ol>

