From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 4 servings. 4 Clear Springs trout fillets, 6 oz. each 4 thin slices prosciutto 4 large sage leaves 4 Tbsp. butter to taste, sea salt and freshly ground black pepper 1 cup flour 1⁄2 cup white wine. Place trout fillets skin-side down on cutting board. Top each with slice of prosciutto and a sage leaf, securing them to the fish with a toothpick. In large saute pan, heat butter over medium heat until foamy. Season trout with salt and pepper ...

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