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