Saltimbocca di Trota (Trout with Prosciutto and Sage)

Saltimbocca di Trota (Trout with Prosciutto and Sage)

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

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