Saltimbocca di Trota (Trout with Prosciutto and Sage)
Yield: 4 Servings
4 (6 oz.) Clear•Cuts® Rainbow Trout Natural Fillets
4 thin slices of prosciutto
4 large sage leaves
4 tablespoons butter
sea salt and freshly ground black pepper
1 cup flour
½ cup white wine
Place trout fillets skin-side down on a cutting board. Top each with a slice of prosciutto and a sage leaf, securing them to the fish with a toothpick.
In a large sauté pan, heat butter over medium heat until foamy. Season trout with salt and pepper and dust the fillets with flour, shaking off any excess.
Place trout, skin-side up, into hot butter. Sauté for 3 minutes and then turn over. Add white wine to deglaze and simmer for 3 minutes. Taste the sauce and season with salt and pepper if necessary.
Place each fillet on a warm plate and remove the toothpick. Ladle a tablespoon of sauce over each. Serve immediately.