Prosciutto Wrapped Utah Red Trout Recipe
Leek Mashed Potato, Grain Mustard.
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Ingredients
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Prosciutto Wrapped Utah Red Trout
Leek Mashed Potato
Grain Mustard Sauce
Method
Prosciutto Wrapped Utah Red Trout
- 1
Prep fish
Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Squeeze half the lemon over the flesh side of the fillets and let rest 5 minutes.
- 2
Assemble
Place two prosciutto slices overlapping on a work surface for each fillet. Brush each piece of prosciutto lightly with olive oil (about 1/2 tbs per fillet). Place a fillet on top, flesh side down, and sprinkle each with 1/4 tsp thyme leaves. Wrap the prosciutto snugly around the fillet, tucking ends underneath so the prosciutto fully covers the fish.
- 3
Cook
Heat a large ovenproof skillet over medium-high heat until hot. Place wrapped fillets seam-side down and sear 1–1.5 minutes until prosciutto is golden and crisp. Carefully flip and sear the other side 30–45 seconds. Transfer skillet to a preheated oven at 400°F (200°C) and roast 4–6 minutes more, or until trout reaches an internal temperature of 125–130°F (52–54°C) and flakes easily. Remove from oven and let rest 2 minutes. Squeeze remaining lemon half over the cooked fillets before serving.
Leek Mashed Potato
- 4
Cook potatoes
Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender. Drain well and return to the hot pot to allow excess moisture to evaporate for 1–2 minutes.
- 5
- 6
Mash and finish
Warm milk and cream together in a small saucepan or microwave until hot but not boiling. Add remaining 2 tbs butter to the potatoes and begin mashing with a potato masher or ricer. Stir in warm milk/cream a little at a time until you reach desired consistency. Fold in sautéed leeks. Season with remaining 1 tsp salt and 1/2 tsp white pepper, taste and adjust. Keep warm until plating and garnish with chopped chives.
Grain Mustard Sauce
- 7
Make pan sauce
After removing seared trout from the skillet (reserve skillet with any browned bits), place skillet over medium heat and add white wine to deglaze, scraping up browned bits with a wooden spoon. Reduce wine by half, about 1–2 minutes. Stir in coarse Dijon and whole-grain mustard and honey, combining until smooth. Remove from heat and whisk in cold butter cubes a little at a time to emulsify the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. If sauce is too thick, add 1–2 tbs water to loosen. Taste and adjust seasoning.
- 8