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PdfI suspect it is more than my life is worth to give you a veal recipe, so here is Veal Saltimbocca made with trout. It tastes much better than it sounds because of the trout's curious affinity with bacon. Serves 2.
Cut the butter in two, and cut one half into four thin slices. Lay a slice of ham flat on the table, place a slice of butter in the middle, then put one of the trout fillets on top. Roll up the fish in the ham, place a sage leaf over the loose end, and secure with a cocktail stick.
Season the flour with salt and pepper. Heat a thin layer of oil in a frying pan. Dust each fish parcel thoroughly with flour. Place, butter-side down, in the pan and cook for about three minutes, till the ham is crisp. Turn over with the help of a fish slice and cook for a further two minutes.
Remove the fish to a hot plate. Tip the juices from the pan. Melt the remaining butter over a high heat, and as soon as it starts to froth, add the lemon juice and a little salt and pepper.
Pour the frothing butter over the fish and serve immediately.