Recipes
Grilled Pancetta-Wrapped Trout with Verjus and Crushed Grapes

Grilled Pancetta-Wrapped Trout with Verjus and Crushed Grapes

From: Chef Suzanne Goin, Lucques Restaurant, San Francisco. Yield: 6 servings.

3 Tbsp. unsalted butter

1½ cups thinly sliced onion

1 tsp. thyme leaves

1½ cups sliced sorrel

⅓ cup heavy cream

6 trout (8 oz. each), boneless and butterflied

6 slices pancetta, about ⅛" thick

1 cup red seedless Califo

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