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62 Saltim Bocca blue eye trevalla with a white wine foam Serves 4 | Preparation time: 50–60 minutes Ingredients For the blue eye trevalla: 750 g blue eye trevalla fillet, ready to cook | cut into 8 evenly sized pieces 16 sage leaves 16 slices of Parma ham 1 tbsp. rapeseed oil For the white wine foam: 100 g onions | finely diced 1 tbsp. butter 250 ml dry white wine 200 ml vegetable stock 100 g crème fraîche Nutmeg Salt Pepper Sugar Accessories: Flat, heat-proof plate Hand blender Preparation Pre-heat the plate in the drawer on a setting of 5 bar segments for 15 minutes. Wrap each blue eye trevalla fillet with two sage leaves and two slices of Parma ham. Place the blue eye trevalla on the plate in the drawer and cook. Heat the butter in a pan. Sweat the onions in the pan. Deglaze with white wine and leave to cook until reduced by half. Add the vegetable stock and bring back to the boil. Stir in the crème fraîche and season with nutmeg, salt, pepper and sugar. Blitz the sauce with a hand blender to create a foam. Heat the rapeseed oil in a pan and sear the blue eye trevalla on a high heat for around 2 minutes on both sides. Warming drawer settings  Core temperature: 52–54 °C Duration: 35–50 minutes