RH Staff

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 and dust the fillets with flour, shaking off any excess. Place trout, skin-side up, into hot butter. Saute for 3 minutes and then turn it over. Add white wine to deglaze and simmer for 3 minutes. Taste the sauce and season with salt and pepper if necessary.

Place each fillet on a warm plate and remove the toothpick. Ladle a tablespoon of sauce over each. Serve immediately.

CLEAR SPRINGS FOOD