Bacon Prosciutto Roasted Wrapped Brussels Sprouts Recipe
Red Trout, Citrus, Leek, Basil Mashed Butter
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Ingredients
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Roasted Wrapped Brussels Sprouts
Red Trout, Citrus, Leek, Basil Mashed Butter (for serving)
Method
Roasted Wrapped Brussels Sprouts
- 1
Prepare Brussels sprouts
Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. If any are large, halve them from top to stem so pieces are roughly uniform in size (about bite-sized). Pat dry.
- 2
Wrap with prosciutto and bacon
Tear each prosciutto slice in half lengthwise if very wide. Take one prepared Brussels sprout and wrap it first with a half slice of prosciutto so the sprout is snugly covered. Then wrap a strip of bacon around the prosciutto-covered sprout. Secure the seam with a toothpick pushed through the sprout to hold the layers together. Repeat for all sprouts (about 16 pieces).
- 3
Season and roast
Toss the wrapped sprouts lightly with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper so each piece is coated (do this in a bowl or on the sheet). Arrange them seam-side down on a rimmed baking sheet lined with foil or parchment, spacing so air can circulate. Roast in the preheated oven for 20–28 minutes, turning once halfway through, until bacon and prosciutto are crisp and sprouts are tender when pierced with a knife. If the bacon is browning too quickly, tent loosely with foil for the last 5–7 minutes.
- 4
Finish
Remove from oven and let rest 3 minutes. Remove toothpicks before serving if desired (you can leave them in for individual servings).
Red Trout, Citrus, Leek, Basil Mashed Butter (for serving)
- 5
Cook the leek
While sprouts roast, rinse the leek well to remove grit, slice thin, and pat dry. In a medium skillet over medium heat, warm 1 tbs olive oil and 1 tbs butter. Add the sliced leek and 1 tbsp minced shallot and cook gently, stirring, until softened and translucent, about 5–7 minutes. Do not brown. Remove from heat and let cool slightly.
- 6
Make basil citrus butter
In a small bowl or food processor, combine 6 tbs unsalted butter (softened), the cooked leek and shallot, 1 cup packed basil leaves, 2 tbs orange juice, 1 tbs lemon juice, 1 tsp orange zest, 1/2 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse or mash until the mixture is smooth but still slightly textured (a coarse whipped butter). Taste and adjust salt, acid, or herbs. Transfer the butter to a small serving dish and refrigerate briefly if you want it to hold shape.
- 7
Cook the red trout
Pat trout fillets dry and season lightly with salt and pepper. In a nonstick or stainless skillet, heat 1 tbs olive oil over medium-high until shimmering. Place trout skin-side down and press gently for 10–15 seconds to ensure even contact. Cook 3–4 minutes skin-side down until skin is crisp and the fish is cooked about two-thirds of the way up the sides. Flip and cook an additional 1–2 minutes until just cooked through (internal temperature ~125–130°F/52–54°C) depending on thickness. Remove from heat and rest 1 minute.
- 8
Serve
Place a portion of warm basil citrus mashed butter on serving plates (or spoon a dollop atop each trout fillet so it melts). Arrange 4–8 roasted wrapped Brussels sprouts alongside the trout. Spoon any accumulated juices from the trout pan over the fish and sprouts. Garnish with a small basil leaf or a twist of citrus zest if desired.