Recipedia
Prosciutto & sage-wrapped clear springs® trout small plate with Peppery Arugula Salad & Roasted Cherry Tomatoes
| Serves | 4 |
|---|---|
| Ingredients | Seafood |
| Day Part | Dinner |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Italian |
Source: Clear Springs
Make holiday menus memorable with shareable small plates from Clear Springs Foods. Deliciously simple and elegant, this exquisite small plate appetizer will be a festive favorite for your patrons.
Ingredients
4 (4-oz.) rainbow trout fillets
4 very thin (1/2-oz.) slices prosciutto (use more as desired)
1 tbsp. olive oil
2 tbsp. unsalted butter
12 small sage leaves
2 tsp. dry sherry
Dash kosher salt
Freshly ground black pepper, to taste
Steps
- Preheat oven to 425 F.
- Wrap each fish fillet with 1 slice prosciutto. Heat a large, heavy, ovenproof skillet over medium-high heat until very hot. Add oil and coat the pan. Add fish to pan, top side down. Cook 2 to 3 minutes, or until prosciutto is lightly browned. Turn fish and cook 30 seconds more.
- Transfer skillet to oven; bake at 425 F for 5 minutes or until fish is fork tender.
- Meanwhile, melt butter in a small skillet over medium heat; cook until butter begins to brown, swirling occasionally. Add sage leaves to pan; remove pan from heat. Stir in sherry, salt and black pepper. Arrange fish on platter. Spoon sage and butter mixture over fish and serve.