Saltimbocca of salmon with parma ham

Bring a pot of water and salt to the boil. Grind a little pepper over the salmon and place a large leaf of sage on each piece. Roll each piece of salmon into a slice of ham.

Cook the beans in approx. 3 minutes al dente and bright green. Rinse them under cold water and let them drain.

Clean the lemon under the hot tap thoroughly and cut the shell from top to bottom in one go without cutting off the white. Cut this peel lengthwise into thin strips.

Heat the sugar with the water until the sugar has dissolved and put the peel in here. Let boil for a few minutes until the liquid is syrupy and the skin slightly translucent. Remove the peel from the syrup and leave to cool on a piece of parchment paper.

Squeeze out half of the lemon. Beat 3 tablespoons of oil and a tablespoon of lemon juice and scoop the beans through. Season them with salt and pepper.

Preheat the oven to 220 ° C. Scrape or cut the potatoes into thin slices.

Line a baking sheet with parchment paper and lay 6 to 8 slices of potato in a flower shape.

Brush the potato flowers with a little egg, sprinkle with salt and fry in about 10 minutes until tender and brown.

At the same time, heat a tablespoon of oil in a frying pan and fry the salmon packets for about 10 minutes.

Add the rest of the sage leaves for the last few minutes and scoop them out of the pan as soon as they are slightly crispy.

Spoon the potato flowers in the middle of the plates.

Divide the beans and put a salmon package on top. Decorate with the sage and a candied lemon curl.