Saltim Bocca of Pike Perch on Vegetable Pasta with Pesto

Lightly plate the pike-perch pieces, season with salt and pepper, wrap in the thin raw ham and prepare for frying. Cut the vegetables into long strips, zucchini is best cut with the zest ripper, blanch briefly and drain. Cook the pasta al dente and drain. Pesto: Mix all ingredients in a cutter to a creamy paste and season well. Do not over season with garlic. Pull the fish briefly through the flour and quickly fry until crispy on both sides. Toss the noodles together with the vegetable strips, mix with the cream. Place the pasta on warmed plates, top with the fish pieces and dress with the pesto.

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