Alaskan pollock saltimbocca with basil spinach and prosecco sauce

Recipe from Frosta

Serves 4

Ingredients

320 g Alaskan pollock fillets             
4 slices parma ham
sage
240 g leaf spinach
100 g basil
butter

For the stock

fish bones
1 small onion
2-3 bay leaves
100 g celery
2-3 pepper corns and pimento corns           
100 g carrots
0.4 l prosecco
0.2 l cream
1 cl Noilly Prat (French vermouth)
1 cl Pernod
salt and pepper
nutmeg
olive oil

To make

1. Prosecco sauce: Rinse the fish bones under running water and cut them up. Sweat the chopped vegetables in olive oil and add the bones. Pour on the Prosecco and top up with 0.75 l water. Add the spices to the pan, allow to simmer for about 20 minutes, then pass through a sieve.
2. Reduce the stock to half the quantity over a low heat, then add the cream, the Noilly Prat and the Pernod and allow to thicken again. Season with salt and pepper and a dash of prosecco.
3. Fish: Cut the pollock into portions, season with salt and pepper, lay a sage leaf on each and wrap in Parma ham.
4. Fry the wrapped fillets in olive oil over a low heat for about 3 minutes each side.
5. Wash the spinach and place in a saucepan with the basil leaves, a little butter, water and nutmeg.
6. Cook the spinach until it wilts but the leaves are still bright green, then season with salt.
7. Place the fish on the spinach and pour the prosecco sauce around it.